Green Chili Enchilada
Contributor: Shirlee Haire
2002 Cowley Cookbook
6-8 corn tortillas
grated cheese for topping
Mix together:
2 cans mushroom soup (rinse can with 2/3 can milk)
1 can diced green chilies
1/2 cup chopped onions
1 lb boned chicken or two chicken breasts (can used canned chicken also)
Break half of the tortillas in a baking dish, cover with 1/2 mixture of the other ingredients. Break rest of tortillas, then cover with remaining ingredients. Top with grated cheese. Bake at 350 degrees for 30-40 minutes. Serves 8.