Chicken Enchiladas


1 chicken
12 corn tortillas
1 lb frozen green chile
1 can (10 1/2 oz) Campbell's cream of mushroom soup
1 can (10 1/2 oz) Campbell's cream of chicken soup
12 ounces Muenster cheese, grated


Put the chicken in a pot with water to cover. If you wish you can cut the chicken into pieces to use less water to cover. simmer the chicken an hour until it is tender. Cool. Remove the meat from the chicken and tear into bite siuzed pieces. Use the broth for something else. Heat a little oil in a frying pan and briefly fry the tortillas one at a time. Heat one side in the oil then turn the tortilla over and cook the other side. The tortillas should be very soft. Drain all the tortillas on a tilted plate so the the extra oil runs off. In a pot combine the two soups, chile and chicken. Heat until it is warm. In a casserole dish which is large enough to hold six tortillas, layer six of the tortillas. Spoon half the chicken mixture over the tortillas and sprinkle with half the cheese. Layer the remaining six tortillas. Top with chicken sauce and cheese. Bake uncovered for 30-40 minutes at 350 F until very hot and slightly browned on top.

Other recipe variations of Chicken Enchiladas:

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