Main Dishes, Mexican - Spanish, Poultry

Pam's Chicken Enchiladas

  • 1 Chicken, diced, cooked
  • 2 cans Cream of chicken soup
  • ~ Milk
  • 1 cans Green chilies
  • ~ Cheddar cheese, grated
  • ~ Tortilla chips

    • Boil and debone the chicken. Cut it upand let it cool. In a baking dish 13 x9 put a layer of tortilla chips. Layer the chicken on top of the chips. Sprinkle with salt and pepper. Mix 2 cans ofcream of chicken soup diluted with milkand add green chilies in a bowl. Pour over chips and chicken. Spread grated cheddar cheese on top and bake at 350° until heated thru thoroughly.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

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