4 breasts of chicken, cooked and diced
1 1/2 lb grated longhorn cheese, divided
1 1/2 - 2 cans diced green chilies
2 cans cream of chicken soup
1 pt half and half
1 C chicken broth
Mix chicken, 1 lb cheese and chilies. Stuff into about 2 dozen 8" flour tortillas, roll and place, edge down, in greased 9x13 pan. Mix soup, half and half and broth and pour over enchiladas. Sprinkle remaining 1/2 lb cheese over top and back at 350 degrees for 35 minutes.
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2 comments:
I love love love the title of this recipe. I can just see the phamplet. Good job STACE!!!!!!
mom
OK, best recipe name ever!
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