Preheat oven at 350°F. In ... until tender. Add soups, tomatoes and chicken stirring until well blended. In ... alternate layer of tortillas, soup mixture and cheese, ... until hot and bubbling.
Preheat oven to 325°F. In ... until tender. Add soups, Ro-Tel and chicken, stirring until well blended. ... layer of torn tortillas, soup mixture and cheese, ... tortillas instead of corn.
Preheat oven to 325°F. In ... 5 minutes. Add soups, Ro-Tel, and chicken, stirring until well blended. ... pan, alternately layer tortillas, soup mixture and cheese, ... bubbling. Makes 8 servings.
Cook, bone and skin chicken. Soften tortillas in oil. Saute onion in butter. Combine Rotel, sour cream and soups. Spoon 1/2 cup of ... melted. Yield 12 enchiladas.
Boil chickens and remove from bones. Line large casserole with corn tortilla pieces. Mix chicken, broth, soups, onion and canned tomatoes, ... brown for 5 minutes.
(Use half Monterey Jack cheese). ... in butter. Add soups, tomatoes, garlic and chili powder. Place the tortillas in chicken broth for 10 minutes. Line ... degrees for 30 minutes.