El Paso Chicken Enchiladas
El Paso Chicken Enchiladas is an moderately easy dinner. Made with 2 (10 3/4 oz.) cans cream of chicken soup, 2 c. evaporated milk, 1 (4 oz.) can chopped green chilies, 12 to 16 corn tortillas, torn into pieces and 1 large chopped onion, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Mix soup, milk and chilies in medium saucepan and heat.
Line a greased 3-quart casserole dish with tortilla pieces and add onion, chicken, soup mixture and cheese.
Bake at 350Β°
For 30 minutes.
π· Perfect Pairings
Complete your meal with these
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