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onion green chilies butter cream of mushroom soup cream of chicken soup chicken broth corn tortillas chicken Longhorn style Cheddar cheese
Viewed: 15 - Published at: 2 years agoIngredients
- 1 medium onion, chopped
- 2 (4 oz.) cans chopped green chilies
- 2 to 3 Tbsp. melted butter or margarine
- 1 (10 3/4 oz.) can cream of mushroom soup, undiluted
- 1 (10 3/4 oz.) can cream of chicken soup, undiluted
- 1 1/2 c. chicken broth
- 1 doz. corn tortillas
- 1 (2 1/2 to 3 lb.) chicken, cooked and boned
- 1 lb. Longhorn style Cheddar cheese, shredded (you can use any other cheese you like)
Method
- Saute onions and green chilies in butter until tender.
- Add soup and broth, blending well.
- Simmer 10 to 15 minutes.
- While sauce simmers, soften tortillas by dipping each in simmering mixture a few seconds.
- Place a small amount of chicken on each tortilla and roll up tightly.
- Place in a lightly greased 13 x 9 x 2-inch baking dish.
- Pour remaining sauce over enchiladas.
- Top with cheese.
- Bake at 350° for 20 to 25 minutes or until hot and bubbly.
