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Chicken & Broccoli Enchiladas Recipe

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This recipe for Chicken & Broccoli Enchiladas is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cream of mushroom soup
1c milk
1 whole chicken
1 bunch broccoli
1c shredded Velveda
1 can Durkee Onions
10 flour tortillas
Directions:
Directions:
Warm oven to 350º
Mix cream of mushroom soup and milk together. Set 3/4 cup of mixture to the side.
Boil chicken and debone.
Steam broccoli.
Combine chicken, broccoli, 1/2 cup of shredded Velveda, 1/2 can of Durkee Onion and the 3/4 cup of mixture that was set to the side earlier.
Spray 13x9x2 pan with PAM (very important)
Fill tortillas and put in pan. Pour the remaining soup/milk mixture on top. Cover with foil and bake for 35 minutes. Prior to the last 5 minutes uncover, put remaining cheese and onion on top and bake uncovered until onions are brown and cheese is melted (about 5 minutes).
Number Of Servings:
Number Of Servings:
10

 

 

 

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