This is an incredibly tasty and easy enchilada recipe. Every time I make the dish, I am asked for the recipe.
6 cooked chicken breasts (I use 3 cans of canned chicken chunks from Costco or Sams)
1 12oz. can evaporated milk
1 can cream of mushroom soup
1 can cream of chicken soup
6 flour tortillas (depends on size)
1 onion chopped
1 6oz.can chopped green chilies
1 cube butter
2 c. mexican blend cheese
No nutrition information available
Melt butter in frying pan, cook onions until tender, and add the chilies. Add the milk and soups and cook until well heated.
Line bottom of 13x9x2 pan (I spray with cooking spray) with ½ of the tortillas, then layer with chicken, soup mixture, cheese. Repeat making sure to end with cheese as top layer.
Bake at 350 degrees for 45 minutes.
You can make ahead of time and refrigerate until ready to bake.