After the recent chicken toasting fiasco, I was left with some, well, less than succulent pieces of meant. However, meat is too precious to throw out, but what could be done? After a few minutes of racking my brain, I remembered that there was a can of green chilies in the cupboard. Chicken enchiladas were the perfect thing to make!
These are incredibly easy and taste delicious. All you have to do is cover the bottom of a cake pan with pieces of tortilla shells. I use about 5-6 medium shells. Next mix the rest of the ingredients into a mixing bowl. Use a handful of chopped onions, two cans of cream of chicken, shredded or cubed cooked chicken, half a can of chicken broth, one can of green chilies (partially drained) and garlic to taste. Mix it all together and pour this into the pan with the shells. Cook the enchiladas at 350 degrees until the top begins to turn a golden brown, and the rest is hot all the way through. Enjoy!
These are incredibly easy and taste delicious. All you have to do is cover the bottom of a cake pan with pieces of tortilla shells. I use about 5-6 medium shells. Next mix the rest of the ingredients into a mixing bowl. Use a handful of chopped onions, two cans of cream of chicken, shredded or cubed cooked chicken, half a can of chicken broth, one can of green chilies (partially drained) and garlic to taste. Mix it all together and pour this into the pan with the shells. Cook the enchiladas at 350 degrees until the top begins to turn a golden brown, and the rest is hot all the way through. Enjoy!
Sounds delicious!! and easy....
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