Chicken Enchiladas-Family Favorite

By musttryeats

Ingredients

• 3 lb boneless, skinless chicken thighs cooked ahead of time
• Very tender chicken (2 hours and 45 min before ready to serve) or
• Quick cooked chicken (1 hour before ready to serve)
• 1 can of Campbell's cream of chicken soup
• 1 can of Campbell's cream of mushroom soup
• 1 can of Campbell's cream of celery soup
• 1 sm can Ortega fire roasted mild diced green chiles
• 1 lb monterey jack cheese, shredded
• 4-6 flour tortillas

Details

Servings 8

Preparation

Step 1

Pre-cook chicken:
-Tender 1. Bring chicken to a boil in med-large pot.
2. Turn heat down to med-low and cook for 20 min.
3. Turn heat down to low and cook 1 hr.

-Quick 1. Bring chicken to a boil in med-large pot.
2. Turn heat down to med-low and cook for 20 min.

Time to bake:
1. Pre-heat oven to 350 degrees
2. Shred chicken
3. Add chicken to large bowl.
4. Add all soups and green chiles and stir.
5. Spray 13˟9 baking dish with cooking spray.
6. Tear tortillas into strips and make layer on bottom of pan. Add half of
chicken mixture on tortillas and spread evenly. Repeat this step.
7. Add shredded cheese and cover with foil.
8. Bake for 25 min. Uncover and bake 10 more min or until cheese is lightly
golden.