Easy Chicken Enchiladas
Ingredients
- 1 30-count pkg. corn tortillas
- 1/4 C. vegetable oil
- 2 cans chicken breast
- 1 can diced green chilies
- 1 med. onion, diced
- 2 cans cream of chicken soup
- 2 cans cream of mushroom soup
- 1/2 can whole milk
- 2 pkgs. shredded cheddar cheese
Directions
Heat cooking oil and dip corn tortillas in hot oil for 3 seconds on each side. Mix all remaining ingredients except one package of cheese together in a large bowl. Using a soup can, mix in one half can of milk, stirring while adding. In a 9x13-inch cake pan, roll ingredients inside each tortilla. With left over mixture, add 1 can of milk and stir. Top with package of cheese. Cook for 20 minutes or just until cheese melts.
