Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Enchilada sauce
2 cn Swanson Chunk Chicken (5 oz
Each) -- drained
1 1/2 c Cheddar cheese -- shredded
4 oz Green chiles -- chopped
1 sm Onion -- chopped
8 6 inch corn tortillas

Spread 1/2 can enchilada sauce in 3 qt oblong baking dish; set aside.
Combine chicken, 1 cup cheese, chilies and onion. Along one side of
each tortilla, spread about 1/3 cup mixture; roll up, jelly roll
fashion. Place seam-side down in dish. Pour remaining 1/2 can
enchilada sauce over enchiladas. Sprinkle with remaining 1/2 cup
cheese. Cover with foil; bake at 350 for 25 minutes or until hot. If
desired, top with shredded lettuce, sour cream and diced tomato.

Recipe By : Campbells Best-Ever Recipes

From: Meg Antczak Date: 08-09-95 (21:36) (159)
Fido: Cooking

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