Make-You-Melt Creamy Chicken Enchiladas
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 16 soft corn tortillas
- 2 (10 3/4 ounce) cans campbell's condensed cream soup (my preference is mushroom)
- 2 chicken breasts, diced
- 2 (4 ounce) cans mild green chilies
- cheddar cheese, grated
- garlic, granulated (not garlic powder or salt)
- 1.5 (10 3/4 ounce) cans milk (use the soup can)
directions
- In a saucepan cook the chicken.
- Season to taste with garlic.
- To the chicken add soup, milk and green chilies.
- Simmer.
- Stir occasionally to prevent scalding.
- Heat a skillet to medium-high.
- Cook the tortillas one at a time for approximately 10 to 20 seconds on each side on the dry, hot skillet.
- DO NOT OVERCOOK.
- TORTILLAS WILL REMAIN SOFT AND PLIABLE.
- On a plate build the tortillas by layering the ingredients in the following order:tortilla, chicken/ chile/ soup mixture, cheddar cheese.
- Repeat the layering process 4 times per plate.
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Reviews
-
This was a nice recipe and we did enjoy it, but I found it very rich so perhaps just not meant for me. I used cream of chicken soup so if I ever made it again I would use mushroom (which you stated as your preference) to see if that would give it an extra star or two. I would still recommend people try it though as it makes a nice different meal. Thanks.
RECIPE SUBMITTED BY
Lottidawe
Canada