Green Chili Chicken Enchiladas

• 4 -5 boneless chicken breasts
• 2 cans cream of chicken soup or 2 cans cream of mushroom soup
• 2 -3 cups chopped green chili peppers (more/less)
• 1/2 cup diced onion
• 3 -4 cups shredded cheddar cheese
• 1 1/2 teaspoons garlic salt (more/less)
• 1 teaspoon salt (more/less)
• 1 package corn tortilla

1. Boil chicken 40-45 minutes until cooked and tender.
2. Let chicken cool and then shred.
3. Combine soup, green chili, garlic salt, salt, and chicken in large pot and simmer about 15 minutes.
4. Add water if mix is too thick.
5. Heat a small amount of oil in a pan and dip tortillas individually until soft but not too greasy.
6. Then line tortillas in bottom of cassarole dish.
7. Do not double stack but they can over-lap.
8. Pour half the chicken mixture over tortillas.
9. Then sprinkle onions and cheese over the top.
10. Repeat with another layer of tortillas,chicken mixture and onions.
11. Adding enough cheese to cover entire top of dish.
12. Bake at 350 for 30- 40 minutes or until cheese on top starts to brown slightly.
13. Serve with shredded lettuce, tomatoes, black olives and sour cream.
14. Refried beans or spanish rice are both good side dishes.

chicken breasts, cream of chicken soup, green chili peppers, onion, garlic salt, salt, corn tortilla

Taken from www.food.com/recipe/green-chili-chicken-enchiladas-53665 (may not work)