Connie’s Chicken Enchiladas

This is my husband’s favorite meal that his mother always made for him.  She was generous enough to share her recipe, meaning we can have it more often since we live several states away. 



Connie’s Chicken Enchiladas:



4 boneless, skinless chicken breasts, trimmed of any excess fat and cut into small strips

3 cans chopped green chilies

2 (10 oz.) pkg. corn tortillas

2 cans cream of chicken soup

1 can milk

1 large pkg. Cheddar cheese

Cook chicken strips in a skillet (seasoned as you wish…I use salt, pepper, and crushed red pepper).  Add green chilies to chicken and mix well.  Heat the soup and milk together until warm and smooth.  Add 2 to 3 Tbs of soup to chicken mixture to just moisten.  Lightly fry each tortilla and fill with the chicken mixture, roll it up and place in a casserole dish (it usually fills one large dish and one small dish).  Pour soup mixture over enchiladas and top with cheese.  Cook at 350 for 30-40 minutes.   You can broil it at the end, if you like.  Serves about 8!



Serve with hot sauce!

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