Tuesday, June 2, 2009

Chicken Enchiladas

26 oz Shredded Chicken

1 Onion (Chopped)
8 oz Cream Cheese
1/2 c Milk
1/4 tsp Pepper
Chopped Jalepenos
10 Flour Tortillas
8 oz Shredded Mozerella

1 can Cream of Chicken
1 c Milk

Saute oninon in butter. Add cream cheese and milk. Stir until melted. Add chicken, pepper, and jalepeno. Mix well. Spoon onto tortillas Roll up tortillas and place in 9 x 13 pan. Mix soup and milk for sauce. Pour sauce over tortillas. Bake @ 350 for 30 min, then top with cheese and bake 15 min more.

If you are freezing this recipe, freeze sauce in seperate bag.

This recipe is from Joni Schwartz

1 comment:

  1. Thanks for the tip!! Don't know if I'll make it to K-Mart this week or not. But great info. Hope you are having a great week. julie :)