Last Minute Enchiladas
CATEGORIES
INGREDIENTS
  • 1 pound boneless, skinless chicken
  • 1 can Condensed Creamy Chicken Verde Soup
  • 1/2 cup water
  • 1 tsp. garlic powder
  • 6 corn tortillas, cut into strips
  • 1 cup shredded Cheddar cheese
DIRECTIONS
  1. Cube chicken. In a pan at medium high heat, saute until cooked through. Set heat to lowest setting and mix in water, soup, and tortillas. Pour chicken mixture in 2-qt. shallow baking dish.
  2. Top with cheese and bake 350 degrees for 25 min.
RECIPE BACKSTORY
From Sushi & Chocolate