2-3 tbsp. oleo
Brown chopped onion in oleo.
Add sou
p
s, chicken broth and green chilies. Beat until smooth.
Add chopped chicken to sauce.
Heat just to boiling. Layer tortillas, sauce until large casser
o
le dish is full.
Top with grated cheese.
Bake at 350 degrees for 20-30 minutes or until bubbly.
Can be prepared the ni
g
h
t
b
e
fore and cooked b
e
fore serving the next day.
Serves
10-12.
-----------------------
-
---------------------
-
---------------------
-
------------------
-------------------
-
----------------
CHICKEN ENCHILADAS
1 can boned chicken or 3 chic
k
en breast (cooked)
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese, grated
1/4 lb. longhorn cheese, grated
1 sm. onion, chopped
1 can ench
i
lada sauce
1 pkg. tortillas
Lightly brown chopped onion in oil or mar
g
arine.
Add chilies, enchilada sa
u
ce, soup and chicken.
Mix and heat.
P
l
ace in a greased casserole part of
tortillas, then pour a small amount of ch
ic
ken mixture over them.
Cover with grated cheese.
Make second and third layers in same manner, with final
layer the chicken mixture and topped w
i
th cheese.
Bake at 350 degrees for
45 minutes.
Serves 4.
-----------------------
-
---------------------
-
---------------------
-
------------------
-------------------
-
----------------
CHICKEN
LASAGNE
|