INGREDIENTS
2 cups
Chicken, cooked
1 11 ounce can
Corn
2 cloves
Garlic
1 4 ounce can
Green chilies
2
Green onions
1
Onion, small
1 10.75 ounce can
Cream of chicken soup
1 16 ounce can
Refried beans
1
Green onions and olives
1 tsp
Chili powder
1 tbsp
Vegetable oil
1/2 tsp
Cumin
5
12-inch flour tortillas
3 cups
Mexican cheese
1 14 ounce can
Enchilada sauce