->Chicken Enchiladas 09 <-

1 chicken

12 corn tortillas

oil

1 lb Bueno frozen green chile

1 can (10 1/2 oz) Campbell's cream of mushroom soup

1 can (10 1/2 oz) Campbell's cream of chicken soup

12 ounces Muenster cheese, grated

Put the chicken in a pot with water to cover. If you wish you can

cut the chicken into pieces to use less water to cover. simmer the

chicken an hour until it is tender. Cool. Remove the meat from

the chicken and tear into bite siuzed pieces. Use the broth for something else. Heat a little oil in a frying pan and briefly fry

the tortillas one at a time. Heat one side in the oil then turn

the tortilla over and cook the other side. The tortillas should be

very soft. Drain all the tortillas on a tilted plate so the the

extra oil runs off. In a pot combine the two soups, chile and chicken. Heat until it is warm. In a casserole dish which is large

enough to hold six tortillas, layer six of the tortillas. Spoon

half the chicken mixture over the tortillas and sprinkle with half

the cheese. Layer the remaining six tortillas. Top with chicken

30-40 minutes at

350 F until

very hot and slightly browned on top.