Creamy Chicken Enchiladas2-3 cans cannery chicken chunks8 flour tortillas1 can cream of mushroom soup1 can cannery cream of chicken soup1 small can green chilesshredded cheesePlace chicken in tortillas, sprinkle with shredded cheese and roll up. Mix soups and chiles together. Place small amount of soup mixture in bottom of 9x13 pan. Arrange tortilla rolls in pan, cover with remaining soup mix. Bake for 30 minutes at 350. Sprinkle with additional shredded cheese and bake 10 more minutes.posted by Queen K | 10:59 PM
2 Comments:
Homemade Tortillas!
2 cups flour
1/2 tsp. salt
1/4 cup oil
2/3 cup warm water
additional flour
Rub flour, salt and oil together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients and immediately work it in with a fork. Dough will be in large clumps. Sprinkle with flour and knead until smooth, about 2 minutes. Divide dough into 12-15 portions and shape into balls about 2 inches in diameter. Set dough balls on plate, cover with plastic wrap and let dough rest for at least 30 minutes before cooking. You may also let dough rest in a bowl, covered with plastic wrap, before shaping it into balls. Roll out to paper thin, rolling from the center to the outside. It is helpful to roll out the dough between 2 pieces of plastic wrap. Cook on a very hot ungreased griddle until freckled, about 20 seconds on each side. Serve warm.
I am now your slave for life. THANK YOU. I am going to the cannery tomorrow and was anticipating not knowing what in the heck I was going to do with whatever it is I ordered.
Ahhhhhh... the relief of finding your awesome blog!
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