green chile and chicken enchiladas
 
1   chicken
1 cup  chopped onion
2 clove  garlic, mashed
2 cup  broth
1 can  mushroom or cream of chicken soup
1 can  milk (canned or whole)
6   long medium hot green chiles, roasted and peeled
1-1/2 to 2 lb.  colby cheese
18   corn tortillas
 
boil chicken (season with salt, pepper and onion flakes) until tender. cut 
into small pieces, save the broth; need at least 2 cups. in a skillet, 
brown onion slowly. add cloves garlic and saute; set aside. mix remaining 
ingredients except for cheese and tortillas. add chopped chicken, onion 
and garlic. rinse out skillet in which onion was cooked with a little of 
the broth. let simmer 10 minutes. grate colby cheese. fry tortillas until 
soft (this only takes a couple seconds). layer the following in a 9 x 
13-inch cake pan; start with a small amount of chicken mixture. use 6 
tortillas in each layer. use chicken mixture and cheese between layers. 
top with cheese. bake at 350 degrees f for about 30 minutes. 
 
source: http://www.recipegoldmine.com/swpoultry/swpoultry41.html 
 
 
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(ID: 78434) Mirror: rec.food.recipes: Mon, Aug 4, 2003


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