Yummm! This recipe is different from other enchilada recipes. Check it out – your family will love it!
*Ingredients*
1 cream of chicken soup
1 small evaporated milk
8 oz. sour cream
2 cans chopped green chilis {or I use 1 can of rotel instead..adds more flavor and color!}
5 ounces chicken broth
2 cups cooked chicken – chopped
8 ounces shredded cheese
8 large flour tortillas
*Directions*
1. Mix all the ingredients above and heat to almost a boil.
2. Preheat oven to 300′ and grease 9X13 pan.
3. Layer 8 large flour tortillas or corn tortillas with the mixture in at least 2 layers of each.
4. Top with the shredded cheese. Bake at 300′ till it bubbles.
Yum! Looks easy enough for me. 🙂
This was amazing last night! In fact, tonight is leftover night and I figure we will be fighting for this! I subbed cream of mushroom instead of cream of chicken (because I had it in my pantry) and I used 2 large cans of chicken (I’m lazy after work!). I had sent my husband for the missing ingredients and he came back with a pretty decent sized can of evaporated milk. Our store only carries 1 size and I have no idea whether this would be considered a small can. When I put it all together, I got a little worried that I had used too much milk. In fact, before I baked it, I thought we may need to eat it with spoons and call it soup. It set up really nice though–I guess my can was small after all.