2 cans cream of chicken soup
1 1/2 bunches of green onions
8 ounces green chiles diced-don't drain juice
1 1/2 cans of canned chicken
mix all together
Then
Get corn tortillas and fry them in oil only to soften them for rolling. maybe 3-5 seconds on each side-drain oil off.
Assembly:
corn tortilla, tablespoon of mix, tablespoon of cheese(really quantities that you like)roll and fit all tortillas snug on a baking sheet. spread mix over the tops, sprinkle cheese and some more green onions that are left over, and add olives if you like 'em
Makes 3 SHEET PANS
350 for 30 minutes.
Serve with Mexican Rice and Apples!
We had 6.5 kids and 2 adults here for dinner and PLENTY of Leftovers.
Total cost for 9+ people $15.
We let the kids roll their own pan of enchiladas to kill time.
That was...fun. :)
YAY! I'm glad you liked them and made them!! I like the olive idea-and I love adding chicken to make it a complete meal-GREAT picture!!!
ReplyDeleteThat looks DEElicious!! One tip - I use flour tortillas for my enchiladas... they roll easier, and are oh-so-tasty. Anyway, I've been looking for a good way to do this recipe as I'm not a big fan of the white-sauced enchiladas, but it looks SO good - so we're going to try it! (Sans the onions, though, bleh! lol)
ReplyDeleteHow much chicken was that? Like what size were the cans? I guess I could just eyeball it...
ReplyDeleteYou should try the corn tortillas Jami! YUMMY! the oil makes them soft for rolling:)
ReplyDeleteThat looks awesome
ReplyDelete