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Ingredients
  • 1 1/2 lbs boneless skinless chicken breasts, approximately 3 cups, cooked and cut into bite size pieces
  • 1 can cream of mushroom soup (10 3/4 ounce)
  • 1 can cream of chicken soup (10 3/4 ounce)
  • 10 ounce can Rotel (drain excess liquid)
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 teaspoon garlic powder
  • 1 tablespoon pepper
  • 1 1/2 cup shredded Mexican blend cheese (divided in half)
  • *12 corn tortillas – prepared/softened – see note below.  (Flour tortillas can be  substituted for corn – I highly recommend using corn.  If you use flour tortillas, skip the softening process.)
  • fresh lime (optional) cut into wedges
  • fresh cilantro (optional)

 

Chicken Enchilada Bake Recipe  was originally published on myhoustonmajic.com

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