Chicken Enchilada
Linda Coplin
- 2-1/2 to 3 lbs chicken or turkey
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can Rotel tomatoes*
- 1 can chopped green chilies
- 10-12 oz shredded cheese
- 12 or more corn tortillas
Or substitute chopped onion or onion powder, garlic salt or powder, green peppers (opt.), and green chilies (opt.)
Boil and debone chicken, breaking into bite-sized pieces. Break tortillas into bite-sized pieces. Make a sauce of the soups, cheese, tomatoes and chilis and a little broth; heat until cheese is melted.
Pour a little both into a greased casserole dish (to prevent sticking). Layer chicken, sauce, and tortillas into the dish. Additional cheese and chilis may be added as a topping before baking. Bake at 350° about 30 min.