Southwest Chicken Enchiladas
Flour tortillas are rolled up with canned chicken, chilies,
cilantro and Jack cheese inside, and a canned
chicken gravy over all to moisten.
Ingredients
•1 10-oz can chicken gravy,
1/2 to 3/4 cup milk
Salt and pepper, to taste
1 12-count package flour tortillas
2 13-oz cans chicken white meat, drained
1 large can chopped green chilies
1 bunch cilantro, chopped. I
though
1 bag shredded Monterey Jack cheese or enchiladas cheese mixture
I put 1/4 c. chopped onions in mine
Method
Pour chicken gravy into a bowl. Whisk in milk, salt and pepper. Open tortillas and lay flat. Spoon 1 to 2 Tbsp chicken into each tortilla; break meat apart so it covers the length of the tortilla. Sprinkle as much of the chilies, the cilantro, and the cheese as desired on each, to cover the length of the tortilla. Roll up tortilla and place in a 9x13-inch baking dish. Continue until pan is full of rolled tortillas. Pour gravy-milk mixture over top of rolled tortillas, then cover with remaining cheese. Bake in a 350 degree oven 30-40 minutes, or until heated through. Sprinkle remaining cilantro on top for garnish.
Number of Servings: 6