Chicken Enchiladas III

"Use cheddar or other cheese in place of "cheese food". Add chili powder to taste. Be sure to save plenty of cheese to put on top. I also like Jalapeno`s and black olives in this recipe too. This is al..." See moreso one of those "even better the next day" dishes. Remember also to cover every bit of the tortillas witht he mixture or they will go very hard."

"Mmmmmm...these were delicious. When hubby goes on these overnight trips for work, I am able to prepare anything I want for dinner. And I usually lean towards something "mexican" since it is my favor..." See moreite. I made a few alterations to this recipe, but my results were fabulous. These are VERY cheesy, so I may reduce the amount to 3/4 of a package next time. I didn't have any canned chicken so I cut up 10 chicken tenderloins and sauteed them in oil. I replaced the evaporated milk with a 10oz can of enchilada sauce and didn't add the cumin since I was out. I had originally intended to use the mexican style velvetta cheese if I could have found it, but I ended up using the regular. I only added 1/2 a cup of sour cream and had plenty of sauce to pour over the enchiladas. Keep in mind...these do not have a "spicy" flavor. The green chilies only add a small amount of flavor if any at all, so be sure to add your spices accordingly. You could also melt all of the ingredients together in a crock pot and use this as a dip. That's exactly what I did with the small amount of chicken and sauce mixture I had left over. Terrific!! Thanks for sharing Heather."

"I loved this dish, and received many compliments and requests for the recipe. The only thing I did different was add 8oz. chopped green chiles, and used cheddar/jack cheese instead of the processed c..." See moreheese. I added green onions on top and sliced black olives. I wish there had been leftovers, I have a craving for this! Thank you for sharing this delicious recipe."