Ingredients
- 2-1/2 lbs Chicken Breast; Browned and Shredded
- 1 Tbs. Vegetable Oil
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken Soup
- 1 large can Chopped Green Chiles
- 1 cup Monterey Jack or Cheddar Cheese; Shredded
- 1/2 cup Onions; Chopped (Optional)
- 12 Corn Tortillas
Directions
In a large skillet over medium heat brown chicken breasts in vegetable oil for approximately 5 to 8-minutes on each side. Shred chicken and reserve. Pour soups, chiles and onions into a medium sauce pan and simmer on low heat for 30-minutes
stirring occasionally to prevent scorching.
Meanwhile, warm tortillas as directed on the package, so they are easier to roll. Add shredded chicken and cheese to each tortilla, roll and place 8 filled tortillas in the middle of an ungreased 13 x 9-inch baking dish.
Pour soup mixture over tortillas and top with remaining cheese. Bake in a pre-heated 350-F degree oven for 30-minutes. Serve warm with side dishes of refried beans and Spanish rice.
Serves 6-8.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Green Chicken