Chicken Enchiladas for 60
Ingredients:
60 – 12” flour tortillas
15 cups of cubed or shredded chicken meat
10 cans of Cream of Mushroom soup
10 cups of shredded cheddar cheese
5 cups of sour cream
5 cups of diced Walla Walla or red onion
2 ½ cups of milk
10 cans (4 ounce) of diced mild green chilies
One cube of butter
5 teaspoons of garlic powder
Directions:
- In a large pot, melt the butter and sauté the onion until tender.
- Add Garlic powder, diced green chiles, cream of mushroom soup and sour cream. Mix well.
- Reserve 3/4 of this sauce and set aside.
- To the remaining ¼ of the sauce, add the chicken and 5 cups of the shredded cheddar cheese. Stir and mix well.
- Fill each tortilla with chicken mixture and roll up. Place seam down in a greased baking pan.
- Add the milk to the remaining sauce and spoon this mixture over the rolled tortillias.
- Top with the remaining shredded cheddar cheese.
- Bake in a pre-heated oven at 350 degrees for 35 minutes or until the cheese is bubbly.
