Pantry Meals: Creamy Chicken Enchiladas

Pantry Meals: Creamy Chicken Enchiladas

In the box:

1 12 oz can evaporated milk (un-diluted)

2 cans cream of chicken soup

1 can green chilies

2 tsp dried onions

1 or 2 cans (10-13 oz) chicken (or 1 1/2 to 3 cups diced  cooked chicken or turkey)

20 corn tortillas or 12 flour tortillas

Directions:

Preheat oven to 350º.  Mix evaporated milk, soup, onions and chilies in a saucepan. Heat through.  Spray (or grease) a 9x13  or 10 x 15 pan.

Spread sauce on each tortilla, then top with some of the canned chicken. Roll up tortilla and put in pan. When all tortillas are full, spread remaining sauce on top of all. Bake until heated through, about 20-30 minutes.

In times of plenty you can top with cheese before baking.