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Poultry: Chicken Soup Enchiladas




Source of Recipe


Better Times Almanac


List of Ingredients




Corn tortillas (3 or 4 per adult)
2 cans cream of chicken soup
1/3 lb cheese
1 can chilies and tomatoes
garlic and onion, chopped and minced
cooked or canned beans

Recipe



Fry onion and garlic in small amount of oil, add cream of chicken soup, chilies and tomatoes and cheese. Cook until warm and cheese is melted, mix thoroughly. Heat corn tortillas by this method: if you have a gas stove, place them directly on top of a low flame (on the metal pot holders), turn over so they are toasted on both sides. If you have an electric stove, heat the tortillas on a griddle or skillet. Pour a cup of sauce in the bottom of a casserole pan. Place some chopped uncooked onion and some beans inside each tortilla, roll it up and put it in the casserole pan. Fill casserole pan (or cast iron skillet) with enchiladas and pour remaining sauce over top. Heat about 20 minutes in a 350 degree oven. Variation: These enchiladas are a good place to put leftovers, including meatloaf, roast, turkey, chicken, and fried hamburger. Sauteed zucchini and shredded carrot can be used as a vegetation variation.