Recipe Name Chicken Enchiladas Submitted by Guest Recipe Description Quantity 45 Quantity Unit enchiladas Prep Time (minutes) 120 Cook Time (minutes) 60 Ready In (minutes) 180

Ingredients Amount Measure Ingredient 3 chickens, bone and skin removed Chicken, broilers or fryers, meat only, raw 16 tablespoons Green chiles, 4 oz canned chopped with liquid 29 fliud ounces Fat free evaporated milk 4 cans (10.75 oz) cream of chicken soup, condensed 42 ounces Cream of Mushroom Soup, 98% Fat Free 40 ounces sharp cheddar cheese 45 tortillas (approx 7-8" dia) Tortillas, ready-to-bake or -fry, flour 3 medium (2-1/2" dia) Onion, chopped Steps Sequence Step 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