Chicken Enchilada

• 4 chicken breasts
• 2 cans cream of chicken soup
• 2 (4 oz.) cans chopped green chilies
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 2 cloves garlic
• 1 lb. Longhorn cheese
• 1/4 lb. Monterey Jack cheese
• 1 pkg. corn tortillas

1. Cook chicken.
2. Cool and break into small pieces.
3. Simmer chicken soup with spices for about 15 to 20 minutes.
4. Grate cheese.
5. Layer like lasagna.
6. Tear tortillas in quarters and line a 9 1/2 x 13-inch oblong pan.
7. Spoon half of soup mixture over tortillas.
8. Sprinkle half of chicken pieces over soup.
9. Sprinkle half of green chilies over chicken.
10. Sprinkle half of Longhorn cheese over chilies.
11. Sprinkle half of Jack cheese over the Longhorn cheese.
12. Do second layer the same.

chicken breasts, cream of chicken soup, green chilies, cumin, chili powder, garlic, longhorn cheese, cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601545 (may not work)