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|EVERY FEW MINUTES|
|GREEN CHILE CHICKEN ENCHILADA|
1/2 lb boneless skinless chicken breast, pre-cooked or leftover
1 pkg. (24 ct.) corn tortillas
3 cans cream of chicken soup (also can use chicken mushroom & 1 can can be cheddar cheese soup)
1 1/2 c. milk
1/2 onion, diced
2 cans green chilies
2 lbs. shredded cheddar cheese
minced garlic, to taste
salt & pepper to taste
1 fryer, cooked & diced (I add a little cumin in the water)
Fry corn tortillas in hot oil 1 at a time just until soft. Drain; tear into quarters.
Combine in a saucepan soup, milk, onion, green chilies, salt, pepper, and garlic. Let simmer for 10 minutes.
In a 9"x13" or 10"x15" pan, spray non-stick spray, then spread a little of the sauce on the bottom of the pan so tortillas don't stick.
Spread a layer of corn tortillas over the bottom, then chicken, then soup mixture, then cheese. Then start over again with the tortillas and continue layering. Sprinkle cheese over the top.
Bake in 350°F oven for 25 minutes. Then let stand for 10 to 15 minutes before serving.
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