Mile High Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups shredded cooked chicken |
1 (10 3/4-ounce) can condensed cream of chicken soup or fat free cream of chicken soup |
1 (4.5-ounce) can chopped green chiles, well drained |
1 teaspoon chili powder |
6 (6-inch) flour tortillas |
1 (8-ounce) package shredded mexican cheese blend, divided |
Directions:
1. Stir together first 4 ingredients in a small saucepan, and cook over medium heat until thoroughly heated.
2. Place 1 tortilla in a 9-inch pieplate. Spread with 1/2 cup chicken mixture, and sprinkle with 3 tablespoons cheese. Repeat layers of tortilla, chicken mixture, and cheese, ending with tortilla. Cover with foil.
3. Bake at 425° for 15 to 20 minutes or until thoroughly heated. Uncover and sprinkle with remaining shredded cheese; bake 5 more minutes. Cut into wedges.
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