Chicken Enchiladas From the kitchen of: Angela Cronin
1 can cream of chicken soup
1 can evaporated milk
8 oz sour cream
1 can rotel (blended)
Diced olives
Grated cheese
10 flour tortillas
2 chicken breasts
Mix the first four ingredients in a sauce pan on the stove until well mixed and hot, stirring occasionally. In separate pan cook the chicken and cut into long skinny strips. Dip tortillas in the mixture and fill with the cooked chicken, cheese, and olives. Roll. Place in cake pan. Top with any remaining cheese/olives and bake at 350 for 30 minutes.
1 comment:
Angie!!! I rememeber when you cook these enchiladas to me in your home town! Remember? mmm Yummy. Miss ya!
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