Ingredients Jump to Instructions ↓

  1. New Mexico Chicken Enchiladas

  2. 1 chicken

  3. 12 corn tortillas

  4. oil

  5. 1 lb Bueno frozen green chile

  6. 1 can (10 1/2 oz) Campbell's cream of mushroom soup

  7. 1 can (10 1/2 oz) Campbell's cream of chicken soup

  8. 12 ounces Muenster cheese, grated

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

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

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

  12. 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

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

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

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

  16. 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

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

  18. half the chicken mixture over the tortillas and sprinkle with half

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

  20. 30-40 minutes at

  21. 350 F until

  22. very hot and slightly browned on top.


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