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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a recipe that I got from my Mom and it is very easy! You can make the recipe lighter by using low fat cream of chicken and mushroom soup, and lowfat cheese. This dish also freezes very well. Enjoy! Ingredients:
1 onion |
1 -3 tablespoon butter |
2 (4 ounce) cans canned diced green chiles |
1 (8 ounce) can cream of mushroom soup |
1 (8 ounce) can cream of chicken soup |
1 1/2 cups chicken broth |
1 dozen corn tortilla |
1 (2 1/2-3 lb) cooked chicken |
1 cup mexican cheese |
Directions:
1. Pre heat over to 350 degrees.
2. Remove the chicken from the bone and set aside.
3. Saute Onion and green chiles in butter until tender. Add soup and broth blending well: simmer for 10-15 minutes.
4. While sauce simmers soften tortillas by dipping each in the simmering mixture for a few seconds. Place a small amount of chicken in each tortilla and roll up. Place the rolled up chicken tortillas in a lightely greased 13X9X2 dish. Put remaining sauce over enchiladas, and top with cheese. Bake for 25 minutes.
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