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green Chile And Chicken Enchiladas 1 Chicken
1 Cup Chopped Onion
2 Cloves Garlic, Mashed
2 Cups Broth
1 Can Mushroom Or Cream Of Chicken Soup
1 Can Milk (canned Or Whole)
6 Long Medium Hot Green Chiles, Roasted And Peeled
1 1/2 To 2 Pounds Colby Cheese
18 Corn Tortillas boil Chicken (season With Salt, Pepper And Onion Flakes) Until Tender. Cut Into Small Pieces, Save The Broth; Need At Least 2 Cups. in A Skillet, Brown Onion Slowly. Add Cloves Garlic And Sauté; Set Aside. mix Remaining Ingredients Except For Cheese And Tortillas. Add Chopped Chicken, Onion And Garlic. Rinse Out Skillet In Which Onion Was Cooked With A Little Of The Broth. Let Simmer 10 Minutes. grate Colby Cheese. Fry Tortillas Until Soft (this Only Takes A Couple Seconds). layer The Following In A 9 X 13-inch Cake Pan; Start With A Small Amount Of Chicken Mixture. Use 6 Tortillas In Each Layer. Use Chicken Mixture And Cheese Between Layers. Top With Cheese. Bake At 350 Degrees F For About 30 Minutes. |
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