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Saturday, May 29, 2010

Chicken Enchiladas

**From the kitchen of my good friend Denise Jenkins **

1 cooked skinned whole chicken
2 - 10 oz cans cream of chicken soup
2 - 4 oz cans dices green chilies
1/2 tsp oregano
1/4 tsp cumin
1/4 tsp chili powder
2 bags shredded 4 Mexican cheese
1 large onion
1 pkg flour tortillas quartered
2 cups chicken broth from cooking (skim grease before adding)

Cook chicken and let cool so you can take it off bones and shred into pieces
Saute onion and add chilies half way through
Add soup, seasons and chicken broth
Bring to a slow boil then turn down heat and add chicken
Layer in 9X13 pan sprayed with Pam
1 layer chicken mix
1 layer quartered tortillas
1 layer cheese
Repeat about 3 times ending with cheese
Cook 30 min @350 or until cheese melts

This is one of mine & Bruce's favorites. Hope you enjoy :)