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Gringo enchiladas

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Ingredients/Components

milk - 1 c
cans cream of chicken soup - 2 item
onion, grated - 1 item
corn tortillas - 12 item
green chili salsa - 10 12
can olives - 1 item
chicken, cooked and cut up - 1 item
grated Cheddar cheese or more if you like - 2 to
picante sauce for topping - 1 item

How to make gringo enchiladas:

Fry tortillas in oil until cooked or tender. Place between paper towels. Set aside.

Combine soup, milk, onion and salsa. Heat. Spread 3/4 cup or more of mixture over lightly greased 7 1/2 x 11 3/4-inch dish. Dip each tortilla into remaining soup mixture, then fill with chicken and cheese. Fold each and place in cooking dish. Pour remaining soup mixture over rolled tortillas and sprinkle with cheese. Bake at 350° for 40 to 45 minutes. Top with picante sauce, if desired and olives.

Recipe categories: Main dish, Whole chicken, Chicken breast.

Rating:

3.6

Average rating: 3.6, total votes: 5

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sour cream, flour, lemon or lime juice, cheese, whole chicken, large green peppers, cooked carrots, chicken legs and thighs attached