Chicken enchiladas

Sauté:

1 med. onion, chopped

1 can green chilies, chopped (or just some)

1 TBS butter

1-2 cloves garlic, chopped

Add to above:

2-3 cups cooked, chopped chicken or turkey

1-2 cans cream of chicken soup

1 c. grated cheddar or a mix of cheeses

salt

1/c. Jack cheese (opt.)

1 pint sour cream

corn tortillas (or flour)

Spread filling above in tortillas, place them in pan, cover with half-n-half or evaporated milk (or cream/milk). Sprinkle with Jack cheese.

Bake at 350ºF/170ºC, 20-25min.

Great served topped with salsa.

***

2010 – I made two pans for the film crew of Abigail, and our studio guests

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