Chicken Enchiladas
- 2 to 3 c. chicken, cooked and diced
- 1 medium onion, chopped
- 1 small can green chili peppers, chopped
- 1 Tbsp. butter
- 2 cans cream of chicken soup
- 1 soup can full of milk
- 1 lb. Longhorn cheese, grated
- 1 lb. Velveeta cheese, cut into squares
- 1 pkg. corn tortillas
- Cook chicken until tender; allow to cool and cut into bite size pieces. Saute onion and green chilies in butter. Mix soup, milk and Velveeta cheese in large pan; heat until cheese melts. Add onions and green peppers. Stir until well combined. Add chicken and mix well. In a large baking dish, place a layer of tortillas, a layer of chicken mixture and a layer of grated cheese. Repeat layers until dish is filled. Bake at 350u0b0 for 30 minutes or until bubbly.
chicken, onion, green chili peppers, butter, cream of chicken soup, full of milk, longhorn cheese, velveeta cheese, corn tortillas
Taken from www.cookbooks.com/Recipe-Details.aspx?id=37136 (may not work)