Quick-Chick Enchiladas

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Quick-Chick Enchiladas
(Minimalist cooking)

1 large flat can chicken, drained
1 can condensed cream of chicken soup
1 (4 oz) can chopped green chilies
Chopped green onion (opt)
Garlic powder to taste
Flour tortillas varies by size, about 12 smaller ones
1 can green enchilada sauce
4 oz, grated co-jack, firejack, or other cheese

Mix chicken, soup, chilies, onion and garlic powder. Wrap tortillas in a damp towel and warm tortillas in microwave. Put some of chicken mixture on each tortilla and roll up. Put in a greased dish and pour enchilada sauce over and top with cheese. Nuke til warm and cheese is melted. Or put in a 350° F oven for about 20 min.

Leftovers aren't too great, but you can keep filling in the fridge and make individual servings.

Ann
(5/16/01)

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