This recipe for Green Chili Enchiladas, by Lenette OHaver, is from The Shumway Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can of cream of chicken soup 3/4 can of milk (use cream of chicken can) 2 chopped green chilies onion cheese tortillas
Combine can of cream of chicken soup and milk, add green chilies, heat mixture. Fry 6 tortillas and cover with onions and grated cheese pour over part of mixture. Add 6 more tortillas with onions and cheese pour on rest of mixture. Cover with grated cheese and bake at 300º for about 30 min
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.