Friday, August 15, 2008

Crockpot Chicken Enchiladas

TORTILLA SHELLS
2 CANS CREAM OF CHICKEN SOUP
1 CAN OF MILK (CHICKEN SOUP CAN)
1 10 OZ CAN OF CHICKEN (THE ONES IN THE TUNA SIZE CAN)
2 OR 3 CUPS SHREDDED CHEDAR CHEESE

MIX THE SOUP, MILK AND CHICKEN
COOK ON LOW FOR 5 TO 6 HOURS. About 10 minutes before serving, add cheese
Spoon into warmed tortillas and serve.

You could also substitute beef for the chicken

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