Chicken Enchiladas

• 1 whole chicken
• 1 pkg. corn tortillas, cut in 1-inch pieces
• 1 can Pet milk
• 1 whole onion, chopped fine
• 1 can green chilies, chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup

1. Cook chicken
2. in
3. foil
4. one
5. hour
6. at 350u0b0 and cut into pieces.
7. Save
8. 1
9. cup
10. juice from chicken, add water to make 1 cup if
11. necessary.
12. Butter
13. 9 x 13-inch pan.
14. Layer tortillas, chicken, onions and green chilies.
15. Then repeat a second time. Mix soups
16. with Pet milk and chicken juice.
17. Pour over chicken and etc.
18. Top
19. with
20. 1
21. 1/2
22. cups grated sharp Cheddar cheese. Let stand
23. 24 hours in refrigerator.
24. Bake at 300u0b0 for 1 hour. Serves 8 to 12.

chicken, corn tortillas, pet milk, onion, green chilies, cream of mushroom soup, cream of chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=625457 (may not work)