Chicken Enchaladas
1 pound chicken (any part but the wings and back)
1 can cream of mushroom soup
1 can diced green chilies
1 can enchalada sauce
1 package corn tortillas
1 pound chedder cheese
Bring chicken to a boil, peel chicken throw away the skin and bones
Cut chicken in small pieces and place in a large bowl
Add soup, green chilies, and enchalada sauce to the chicken and stir.
In a frying pan with enough oil lighlty fry the corn shells.
Use a 9x13" baking dish.
Spread a little chicken sauce on bottom of pan.
Then layer, shells, sauce, cheese,shells, sauce, cheese on top.
Bake in 350 degree oven for about 25 minutes or until cheese is bubbling.
Get your ownFree Home Page