My family loves this recipe and it is super easy to make. I found it in the Kraft What’s Cooking Magazine more than 1 year ago and cut it out to put it into my recipe book:
Cheesy Chicken Enchiladas:
1. Combine 1 lb chopped cooked chicken, 1 can (10oz) condensed cream of chicken soup and 1 cup Cheeze Whiz Tex-mex process cheese product (shredded mozarella cheese with 1/2 cumin and 1/2 tsp chili powder work well, too). Stir until well blended.
2. Spoon mixture on 8 corn tortillas. Roll up and place seam side down in 9X13-in baking dish. Top with 1 can (14 oz) Aylmer Accents Chili style tomatoes (regular diced or crushed tomatoes with 1/2 each of cumin and chili powder also work well) and a handful of Kraft Tex-mex Shredded cheese (or mozarella with cumin and chili powder); cover with foil.
3. Bake at 350F for 30-35 minutes (serves 4)
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