INGREDIENTS
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Enchilada filling:
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5 c. cooked rice
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1 c. sour cream
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2 c. shredded cheddar cheese
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2 cans cream of chicken soup
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1 can green chili (blended)
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1 can chicken (smashed w/fork)
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2 t. salt
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2 t. pepper
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2 t. onion powder
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Cheese Sauce:
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2 cans cream of chicken soup
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1 can green chilis (blended)
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2 c. shredded cheddar cheese
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1 can evaporated milk
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20 flour tortillas