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Green chili chicken enchiladas

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Ingredients/Components

pkg - 1 oz
margarine - 3 Tbsp
can cream of chicken soup - 1 oz
can cream of mushroom soup - 1 oz
medium onion, chopped - 1 item
to 5 chicken breasts - 3 item
frozen or canned green chili, chopped and drained
chicken broth from the cooked chicken - 1/2 c
grated cheese Cheddar, Jack or mixed - 1 lb

How to make green chili chicken enchiladas:

Preheat oven to 325°. Boil chicken. Let cool, then shred. Save the broth. Saut?� 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.

Green chilies vary in spicy flavors of MILD/MEDIUM, HOT and EXTRA HOT.

Recipe categories: American, Southwestern u.s., North american.

Rating:

3.2

Average rating: 3.2, total votes: 5

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