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EZ Chicken Enchiladas




Source of Recipe


TOH Message Board


List of Ingredients




-3 cups cooked chicken
-1 package (8 ounces) cream cheese, softened
-1 can cream of celery soup
-1 small onion, diced
-1 (4 ounces) can chopped green chile peppers
-18 corn tortillas
-1 (14.5 ounces) can diced tomatoes
-16 ounces Velveeta mild Mexican cheese


Recipe



-Cook diced onion in small amount of butter, or cook in a little water; drain.
-Combine chicken, cream cheese, soup onion and green chiles.
-Fry tortillas in oil and blot away excess oil with paper towels.

-After each tortilla is fried, place about 1/4 cup chicken mixture in center and roll up.
-Place seam side down in an 13x9x2-inch baking pan.
-While fixing the enchiladas, melt cheese and diced tomatoes together in microwave.
-Stir often until cheese is melted.
-Pour cheese mixture over the enchiladas.
-Cover with foil and wrap to freeze at this point, if you wish.