New Mexico Chicken Enchiladas

Some Campbells soup recipes use just one kind of soup, but this wonderful enchilada casserole happens to be one of the Campbells chicken soup recipes that also uses Campbells mushroom soup. It is so easy, and so flavorful, that you'll want to make it over and over again!

Serves: 8

Cooking Time: 2 hr

Ingredients

• 1 whole chicken, fryer-type, giblets removed
• 12 corn tortillas
• oil
• 1 pound Bueno frozen green chile
• 1 10.5-ounce can Campbell's Cream of Mushroom soup
• 1 10.5-ounce can Campbell's Cream of Chicken soup
• 12 ounces Muenster cheese, grated

Instructions

1. Put the chicken in a pot with water to cover. If you wish, you can cut the chicken into pieces to use less water to cover.
    
2. Simmer the chicken an hour until it is tender.
    
3. Cool, then remove the meat from the chicken and tear into bite-sized pieces (you can save and use the broth for something else).
    
4. Heat a little oil in a frying pan and briefly fry the tortillas, one at a time. Heat one side in the oil, then turn the tortilla over and cook the other side. The tortillas should be very soft.
    
5. Drain all the tortillas on a tilted plate so the the extra oil runs off.
    
6. Preheat oven to 350F degrees.
    
7. In a pot, combine the two soups, chile and chicken; heat until it is warm.
    
8. In a casserole dish which is large enough to hold six tortillas, layer six of the tortillas.
    
9. Spoon half the chicken mixture over the tortillas and sprinkle with half the cheese.
    
10. Layer the remaining six tortillas.
     
11. Top with chicken,sauce and cheese.
     
12. Bake uncovered, for 30-40 minutes at 350F degrees until very hot and slightly browned on top.

Notes

If you're looking for more, delicious Campbell's soup recipes, please click here.