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CHICKEN ENCHILADAS

Ingredients:
1 Boiler size fryer, cooked and boned
1 can cream of chicken soup
1 can water
1 tsp chili powder
1/2 tsp garlic powder
1 med size onion, chopped
1/2 cup grated cheese
1 4-oz can mild green chilis, chopped
flour tortillas

In a large sauce pan add cream of chicken soup, water, chili powder, garlic, and onion to chicken. Stir in the chilis and half of the cheese until cheese is melted. Let simmer until thickened.

Line casserole dish or pan with tortillas torn into pieces. Add a layer of chicken mixture, then more tortillas, then more mixture. Top with remaining grated cheese. Heat in 350 degree oven about 20-30 minutes until bubbly hot.

mom