Author: Canadian Living

A quick and easy casserole to whip up on a busy week night; or to share with friends on the weekend. Add a green salad and dinner's done!

  • Portion size 8 servings
  • Credits : Maryalice Wood

Ingredients

  • 1 can cream of chicken soup
  • 1 can evaporated skim milk
  • 1 pkg 8-oz light cream cheese
  • 125 g chopped green chilies
  • 1 1/2 lb ground chicken
  • 1 cup chopped onion
  • 1 cup grated Cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 8-inch corn tortillas
  • 12 8-inch flour tortillas

Method

Place cream of chicken soup, evaporated milk, and cream cheese in top of double boiler and heat until cheese melts. Add chopped chillies. Brown the chicken in a heated skillet along with the chopped onions. Remove from heat. Add the grated cheese, salt, and pepper. Fill each tortilla with some of the cooked chicken/cheese mixture. Roll and place in a lightly oiled 9x13 baking dish. Pour soup/cheese sauce mixture over top of tortillas. Cover with aluminum foil and bake about 30 min. at 350F. Uncover for the last few minutes to brown. Serve with salsa and sour cream if desired.
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