Allie Garcia's Green Enchiladas

By aggiemom220

Ingredients

• 1 pound of shredded chicken
• 18-24 corn tortillas
• 2 cans of Campbell's Cream of Chicken
• 1 cup of diced Green Chilies
• 3 cups of shredded Colby cheese

Preparation

Step 1

Sauce:
In a saucepan, over medium heat, combine both
cans of soup with 1/2 cup of water and the
diced green chilies. Bring to a boil and reduce
heat. Reserve extra sauce for later.

Fry the corn tortillas in a hot frying pan,
individually for a quick 5-10
seconds, flipping once. Then dip them in the
sauce, coating the tortillas thoroughly with the sauce.
Remove the tortillas from the sauce
and begin layering them in a casserole dish.
Make one layer of tortillas, chicken, and cheese.
Repeat layering until all tortillas are in dish.
Top with sauce and a sprinkle of cheese.
Cut casserole in squares, serve, and enjoy!