Chicken Enchiladas

• 1 pkg. corn tortillas
• 2 c. cooked chicken
• 1 c. cream chicken soup
• 1/2 onion chopped
• 1 (4.5 oz.) can chopped green chilies
• 1 lb. grated cheese
• peppers or olives for garnish
• oil for frying

1. Put oil to cover bottom of skillet and heat to medium.
2. Place one tortilla at a time in oil just long enough to soften (about 2-3 seconds) on each side.
3. Drain on paper towels.
4. Mix next 4 ingredients, adding a small amount of milk if it seems too thick. Place 6 tortillas in the bottom of a 9
5. x 13-inch baking dish, over lapping edges.
6. Spoon 1/2 of chicken mixture over tortillas and cover with cheese.
7. Place the next layer of tortillas on cheese, add remaining chicken mixture and top with cheese.
8. Bake at 350u0b0 for 20 minutes or until bubbly.
9. Garnish and serve hot.

corn tortillas, chicken, cream chicken soup, onion, green chilies, grated cheese, peppers, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83196 (may not work)