Texas Enchiladas
Author: Karen Martin
This was one of my favorites growing up
Ingredients
- 2 Cups Chicken, cooked and cubed or use 2 cans Chicken, white meat
- 1 med. Onion, chopped
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 5 oz. Evaporated Milk
- 8 oz. Cheddar Cheese, shredded
- 1 can chopped Green Chiles, drained
- 1 Can Rotel Tomato and Green Chiles
- 8 to 10 oz. Tostitos
Instructions
- Mix together all but Tostitos.
- Spray pan with Pam.
- Put small amount of mixture in pan.
- Break up Tostitos and put in next.
- Pour remaining mixture over this.
- Bake at 350 F for 30 to 45 minutes until bubbled through and just starting to brown.
