Chicken Enchiladas

From eversave; by Deborah Jones Chicken, corn tortillas, cream of chicken soup, cream of mushroom soup & chopped green chilies.

Yield: 0 servings
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  • 1 large can cream of mushroom soup
  • 1 small can cream of chicken soup
  • 2 small cans of chopped green chiles
  • colby cheese
  • Cooked Perdue Short Cut Chicken
  • package of corn tortillas
  • package of corn tortillas


  1. Cook chicken and cut into small pieces, mix cream of chicken soup and cream of mushroom soup together and pour in a small amount broth from the cooked chicken and stir up and add to the chicken add both cans of chopped green chiles, stir all together. Take corn tortillas and fry in small amount of oil till soft. Layout tortillas in large pan and put filling into each tortilla, then rollup and cover with cheese. Put in 350 degree oven and cook until cheese is melted. Serve with any Picante Sauce on the side.
February 2010

This recipe is a personal recipe added by LisaWK and has not been tested or endorsed by MyRecipes.

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