Green Chile Chicken Enchiladas
Ingredients
- 1 can cream of mushroom soup
- 1/2 can chicken broth
- 1 clove garlic, minced
- 4 chicken breasts, cooked, cut into small (1/2 inch) pieces
- 1 pound green chile, chopped
- 1 onion, chopped, if desired
- 12 ounce longhorn colby cheese, grated
- 12 corn tortillas
Instructions
Combine soup and water over medium heat, add garlic, onion and chile. Add chicken pieces, continue to cook until mixture is heated through. In a 12x9x2 baking dish, ladle a small amount of soup mixture into bottom of pan, spread around. Using tongs, dip 6 tortillas into soup mixture, layer in baking dish. Ladle soup mixture over tortillas, sprinkle cheese over this. Repeat the layering process. Bake 350 degrees for 30 minutes . Allow to sit a few minutes before serving. Serve with sour cream, fresh tomatoes, and fresh flour tortillas. FLOUR TORTILLAS 4 cups flour 1 1/2 tsp salt 1 1/2 tsp baking powder 4 Tbsp lard 1 1/2 cups warm water Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in the bowl until it is smooth and feels elastic. Cover and allow to rest for 10 minutes. Form egg-size balls and flatten between palms. With a rolling pin, roll each ball into a 6" circle, about 1/8" thick. Cook on preheated, ungreased skillet over medium heat for about 2 minutes on each side, until tortilla looks speckled. Cover with a clean towel to keep warm until ready to use.