James Avery Chicken Enchiladas
CATEGORIES
INGREDIENTS
  • 12 corn tortillas
  • 4-5 chicken breasts, boiled and deboned
  • 2 (8 oz.) cream cheese, softened
  • Salt and pepper to taste
  • Mix:
  • 2 cans cream of chicken soup
  • 2 cups half & half (1 pint)
  • 1 can chopped green chiles
DIRECTIONS
  1. Soften tortillas in oleo or chicken stock. Fill with above mixture, roll up and place in a 9x13 pan sprayed with Pam.
  2. Mix:
  3. Warm mixture and pour over enchiladas. Top with 8 oz. grated Monterey Jack cheese.
  4. Bake at 350 for 30 minutes, or until it bubbles.
  5. (I usually get about 18 enchiladas out of this, enough to fill a 9x13 and an 8x8 to freeze for later!)