Fred's Green Chile & Chicken Enchiladas

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 -4 cups shredded cooked chicken
• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, chopped
• 1 -2 garlic clove, pressed
• 1 (8 ounce) can of chopped green chilies
• 1 (8 ounce) can whole green chilies, sliced in thin strips
• 1 green bell pepper, finely chopped
• 5 tomatoes, skinned and chopped (i don't remove the skin when i don't have the time)
• 2 tablespoons fresh cilantro
• 1 cup chicken broth
• 1/8 teaspoon cumin
• 12 large flour tortillas
• 3/4 lb monterey jack cheese, cut into 1/4 inch strips lengthwise into strips
• 2 (10 3/4 ounce) cans cream of mushroom soup (can use lower fat version)
• 1/2 cup heavy cream or 1/2 cup half-and-half cream
• 1 -2 cup longhorn cheese or cheddar cheese, shredded

Recipe

• 1 in a large heavy fry pan or skillet, melt the butter over a medium heat.
• 2 add the onion and the garlic.
• 3 saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
• 4 let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
• 5 remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of jack cheese and 1-2 strips of green chilies at one end of the tortilla.
• 6 roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
• 7 fill the pan with the rolled tortillas.
• 8 pour the sauce over all.
• 9 combine the soup and cream and pour over all then cover with the shredded cheese.
• 10 bake in preheated 350°f oven for 30 minutes.