Green Chili Chicken Enchiladas
- 3 to 5 chicken breasts
- 1 medium onion, chopped
- 3 Tbsp. margarine
- 1 (10 oz.) can cream of chicken soup
- 1 (10 oz.) can cream of mushroom soup
- 1 3/4 c. frozen or canned green chili, chopped and drained
- 1/2 c. chicken broth (from the cooked chicken)
- 1 (12 oz.) pkg. corn tortillas
- 1 lb. grated cheese (Cheddar, Jack or mixed)
- Preheat oven to 325u0b0. Boil chicken. Let cool, then shred. Save the broth. Saute onion in margarine until slightly soft. Combine onion with soups, green chili and chicken broth. Tear 6 tortillas into small pieces and cover the bottom of a 9 x 13-inch pan. Spread 1/2 of the shredded chicken over the tortillas. Then spread 1/2 of the sauce mixture over the chicken and top with cheese. Repeat the layers, ending with cheese on top. Bake 30 to 40 minutes until very hot and bubbly and slightly browned.
chicken breasts, onion, margarine, cream of chicken soup, cream of mushroom soup, green chili, chicken broth, corn tortillas, grated cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=38111 (may not work)