Green chili chicken enchilladas

• 1 can cream of chicken (10.5 oz.)
• 4 large boneless skinless chicken breast
• 1 1/2 cup hatched chpped green chili (no canned. can also use buenos)
• 1 1/2 cup mild shredded cheese
• 4 tbsp milk
• 1 tbsp season salt
• 1 tsp black pepper
• 1 tsp garlic salt
• 1/2 small yellow onion (chopped)
• 12 white corn tortilla
• 1/4 cup veggy oil
• 1 optional toppings : chopped lettus an tomato. dollup of sour cream

1. preheat oven to 400
2. dont forget to wash your hands.
3. in large pot bring your chicken breast to boil for about half hour.
4. when chicken is done..drain and chop as small as possible.
5. in sauce pan combine your chicken ..chopped onion.. cream of chicken .. choppd green chili.. thee half cup of cheese and all spices.
6. cook on med.
7. heat for about 5-7 minutes.
8. while the chicken mix cooks.
9. heat oil in small pan.
10. fry 4 corn tortillas one at a time.
11. not too long you want soft corn tortilla not crispy.
12. layer the bottom of a deep small oven pan with corn tortilla.
13. turn chicken mix off and add 3 large heaps of mixture to corn tortilla.
14. spread all over.
15. continue to layer corn tortilla and mixture.
16. top with cheese and put in over for 10 minutes.
17. let cool and serve with shredded lettuce chopped tomato and a dollup of sour cream.

cream of chicken, chicken breast, hatched chpped green chili, shredded cheese, milk, salt, black pepper, garlic, yellow onion, white corn tortilla, veggy oil, toppings

Taken from cookpad.com/us/recipes/335732-green-chili-chicken-enchilladas (may not work)