 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | pound, raw | Chicken, broilers or fryers, meat only, raw | 1/3 | tablespoon | Green chiles, 4 oz canned chopped with liquid | 2/3 | fluid ounce | Fat free evaporated milk | 1 3/4 | tablespoons | cream of chicken soup, condensed | 1 | ounce | Cream of Mushroom Soup, 98% Fat Free | 7/8 | ounce | sharp cheddar cheese | 1/2 | tortilla (approx 12" dia) | Tortillas, ready-to-bake or -fry, flour | 1/2 | slice, medium (1/8" thick) | Onion, chopped |
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Steps
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Sequence
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Step
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| | 1 | After boiling chickens, remove meat. Mix with chopped onions and shredded cheese. Reserve some cheese for top of enchiladas. | | 2 | Place some of mixture in each flour tortilla. Roll with seam side down place in 9x13. (It took 5 9x13''s for this many enchiladas) | | 3 | Mix together soups, evaporated milk and diced chilis. Cover tops of enchiladas with this and remaining cheese. | | 4 | cook at 350 degrees for 30 minutes or until hot |
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