6 January, 2016
Chicken Enchiladas
Posted in : All, Main Dish on by : Jeremy
4-5 boneless chicken breasts
1 (10.5 ounce) can cream of chicken soup
1 (4 ounce) can chopped green chilies
¼ pound Velveeta
2 pounds shredded cheddar cheese
½ cup milk
1 package tortillas
1 (12 ounce) jar salsa
Cook chicken breast in some water in a frying pan. Cut the cooked chicken into bite sized pieces. Melt the Velveeta with the soup and milk, add chilies. Spread a thin layer of salsa in the bottom of a 13×9” pan. Dip the tortillas in the broth the chicken was just cooked in. Sprinkle some shredded cheddar cheese, chicken and 2 Tbsp. salsa into the center of the tortilla and roll it up. Place rolled tortillas into the pan side by side. Cover with soup sauce and more shredded cheddar cheese. Bake at 350° F for 30 minutes. Can be made ahead of time and left in the fridge or frozen.