Green Chile Chicken Enchiladas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 lb shredded cooked boneless chicken breast
• 6 green chilies, roasted, peeled and diced
• 1 (14 ounce) can cream of mushroom soup
• 1 (14 ounce) can cream of chicken soup
• water or milk, to fill both cans
• salt
• garlic
• 2 dozen corn tortillas
• 2 cups shredded cheese (colby, munster, jack or mixture)

Recipe

• 1 combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. we are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking.
• 2 after sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish. i start with a some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas.
• 3 it goes as high as there is ingredients (usually 4 or 5 layers).
• 4 then we bake in 350 degree oven for about 20 minutes. after 10 minutes of cooling down, it is ready to be served.
• 5 i'm a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.