Cooked chicken (diced or cut up)
1 Onion (chopped)
1 Can chopped green chilies
1 Un-diluted cream of chicken soup
1 Can of cheddar cheese soup
Mix chicken, onions and chilies. Place mixture on tortillas. Add a bit of cheddar cheese soup and cream cheese to filling. Roll up tortillas. Place in lightly greased pan. Top the pan of enchiladas with cream of chicken soup and cover with grated cheddar cheese. Bake at 350 degrees for 1 hour. Serve with salad.
This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!