2021 North Shore 8th Ward Relief Society Cookbook

chicken enchiladas
INGREDIENTS
1 can cream of mushroom soup
1 can cream of chicken soup
1 (12-ounce) bottle mild green chili salsa
1 1/4 cups milk
3 cups cooked diced chicken
1/8 cup green chilies
1/4 lb. cheddar cheese
6 flour tortillas
1/2 medium onion
DIRECTIONS
Preheat oven to 350°F. Grease 9x13 roasting pan. Mix all ingredients together except
chicken, green chilies, and cheese. Fill tortillas with sauce, chicken, green chilies and
cheese. Fold into enchiladas and set in pan. Pour remaining sauce on top. Sprinkle with
cheese. Bake for 20 minutes or until hot and bubbly.
CHICKEN in herb sauce
INGREDIENTS
1 1/4 lbs. boneless chicken breasts
1/2 cup milk
1 (10.5- ounce) can Campbell’s cream of
chicken with herbs soup
DIRECTIONS
Heat a drizzle of oil in a 10-inch skillet over medium-high heat. Add the chicken and
cook for 6 minutes or until browned on both sides. Stir the soup and milk in the skillet
and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the
chicken is cooked through. Season with salt and pepper.
CHICKEN 51