Chicken Enchilada

Ingredients

• 1 large onion, choppedd
• 2 4 oz. cans green chilies, chopped
• 3 tbsp. butter
• 3 5 oz. cans boned chicken
• 1 13 oz. can evaporated milk
• 12 corn tortillas
• 2 cans cream of chicken soup
• 2 cups grated cheddar cheese

Method

1. 1

   Saute onion in butter.

2. 2

   Add evaporated milk and chicken soup.

3. 3

   Stir until smooth.

4. 4

   Add chilies and chicken.

5. 5

   Stir all together.

6. 6

   Grease a 9 x 14 inch glass cake dish.

7. 7

   Line dish with 6 tortillas, pour half of chicken mixture over them and sprinkle with half the grated cheese.

8. 8

   Repeat layers with remaining tortillas, chicken mixture and cheese.

9. 9

   Cover dish loosely with aluminum foil.

10. 10

    Bake 45 minutes at 350°.

11. 11

    May be frozen.

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 4. The excerpt below is the record exactly as published.

Chicken Enchilada 1 large onion, choppedd 2 4 oz. cans green chilies, chopped 3 tbsp. butter 3 5 oz. cans boned chicken 1 13 oz. can evaporated milk 12 corn tortillas 2 cans cream of chicken soup 2 cups grated cheddar cheese

Cook this with the app: pantry check, scaling, and the assistant.