Wednesday, September 19, 2007

Awesome Chicken Enchiladas

*2 dozen corn tortillas
*2 cans of cream of chicken soup
*1 can of diced green chilies
*1 med. onion chopped
*2 cups cooked shredded chicken
*grated cheese

Combine cream of chicken soup (add enough water to get consistency of a thick gravy), onions, green chilies, and shredded/cooked chicken.

Brush oil onto corn tortillas and place about 5 at time in a sandwich bag, in the microwave, for about 15 seconds (to soften them). Tear each tortilla into 4 pieces and layer the bottom of a 9 x 13 pan.

Next add some of the soup mixture, then more tortillas, then more soup mix, then top with a lot of shredded cheese. BAKE at 325 degrees for 1 hour.

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