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Quick Chicken Enchiladas
Quick Chicken Enchiladas
Ingredients
- Serving Size : 8
- tortilla chips
- 3 cups stewed chicken – boned and chopped plus 1 1/2 cups chicken broth
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 tall can pet milk
- 1 can green chilies
- 1/2 pound Velveeta cheese
Method
- Break tortilla chips in pieces and put layer of tortilla chips in buttered baking dish.
- Put a layer of chicken mixed with all other ingredients, except Velveeta cheese.
- Add another layer of tortilla chips then chicken mix.
- Top with grated Velveeta cheese.
- Bake 45 minutes at 350 degrees.
- Cool 15 minutes before serving.
- Can be frozen.
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Cooking Salmon:Butter a 1-quart casserole dish Layer salmon, crackers and butter, ending with cracker crumbs on top Dot with butter Pour sweet milk over casserole until soggy Bake Continue Reading →