Chicken Enchiladas Iii
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Sour Cream (container)8 fluid ounces
Evaporated Milk1 tsp
Ground Cumin2 cups
Shredded Cheddar CheeseDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk
3
Stir together, and heat in microwave oven until smooth, stirring at intervals
4
Add cumin to taste, and set aside
5
In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers
6
Drop spoonfuls of chicken mixture in center of tortillas, and roll up
7
Place in a lightly greased 9x13 inch baking dish
8
Pour reserved sour cream mixture over all
9
Bake in the preheated oven for 20 minutes