| Chicken Enchiladas
1 chicken
1/2 cup of onion, chopped
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic powder
1 small can of green chilies, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
4 ounces of Velveeta cheese, grated
8 corn tortillas
1 cup of longhorn cheese, grated |
|
Cover whole chicken with water in saucepan and boil until cooked. Bone and cut in small pieces with kitchen scissors. Cool broth and take off 2 tablespoons of chicken fat and brown the chopped onion in fat. Add 1 cup broth, salt, pepper, garlic powder, boned chicken, green chilies, mushroom soup, chicken soup, and Velveeta cheese. Heat thoroughly. Alternate corn tortillas in 2 layers of 4 each with chicken mixture in 9 x 13 inch pan. Top with shredded Longhorn cheese. Cover and bake at 350ºF. for 30 minutes. Back to Enchilada Recipes |
