From:Recipezaar.com-#177615
12 corn tortillas
1-8oz pkg, cream cheese, softened
1 dash salt
1 onion, minced
1 can cream chicken soup
1 c. half & half
8 oz shredded cheese
4-5 chicken breasts
1 pkg. italian salad dressing
1 tsp. black pepper
1 Tbsp cilantro
1 can creamy chicken verde soup
1 c. chopped green chilies
Cook chicken & italian dressing in crockpot. Shred chicken. Preheat oven to 400. Spray 9 x 13 with cooking spray. Add cream cheese, salt, and pepper, onion, & cilantro. Soften tortillas with oil, broth, or preferred method. Fill with chicken-cheese mix, roll up and place in 9 x 13 pan. Mix soups and half & half and chilies. Pour over enchiladas. Top with cheese. Bake for 20 min or till bubbly.
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