Green Chilie Chicken Enchiladas

Green Chilie Chicken Enchiladas


1 whole chicken (cooked and deboned)
12 corn tortillas
1 medium onion
1 large package cheddar cheese
3 cans cream of chicken soup
2 (4 ounce) cans of chopped green chilies or about 6 fresh roasted
oregano (a dash)
garlic salt or powder (a dash)
chicken broth (from pot chicken was cooked in, or 1 can)


In skillet, with a little oil, fry tortillas one at a time until soft. (About 10 seconds on each sided) In a medium size pot, add soup, green chilies, oregano, garlic and chicken broth. Stir until you get a medium thick sauce. Add as much chicken broth as needed. Cook on low heat for about 15 minutes. Take one tortilla at a time and add some chicken (that has been cut in small pieces after deboning). Add a spoonful of onion, a couple of spoonfuls of the sauce, then a little grated cheese. Roll each tortilla and place in a long oblong baking dish. After all tortillas are rolled, pour remaining sauce over them. Sprinkle with remaining cheese. (If you like a lot of cheese, like I do, you may want to grate more)
Bake in a 350 degree oven for approx. 30 minutes uncovered.


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