(These are really good folks! Make these and you will never be satisfied with restaurant style again!)
(These are really good folks! Make these and you will never be satisfied with restaurant style again!)
1 whole chicken boiled & boned
1 small can of green chilies (chopped)
1 lb. Monterey Jack Cheese (grated)
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
16 corn tortillas
1/4 cup oil
Mix chicken, chilies, and a third of the cheese together. Warm each tortilla in oil and fill with chicken mixture. ( If needed, use toothpicks to keep the tortilla closed around the mixture.) Mix together one can of Cream of Chicken soup and one can of Cream of Mushroom soup and pour over the enchiladas. Top with the rest of the cheese and bake at 350 F. for 20-30 minutes.
(If you want a lower fat content you can substitute skinless, boneless, chicken breasts for the whole chicken. You can also use a low fat cheese instead of regular cheese...it doesn't melt as well though. And healthy request soups are also good. White corn tortillas are lower in calorie content then yellow also. ENJOY!)