Jackson Family Recipes

Chicken Enchilada

Linda Coplin

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.