These simple Green Chile Chicken Enchiladas are sure to be a new family favorite. They are perfect for a weeknight dinner or an office potluck!
Ingredients
- 3-5 chicken breasts boneless
- 1 medium onion chopped
- 3 Tbsp. margarine
- 1 10 oz. can cream of chicken soup
- 1 10 oz. can cream of mushroom soup
- 1¾ cups BUENO® Green Chile thawed in microwave and drained
- ½ cup broth saved from chicken
- 1 doz. BUENO® Corn Tortillas
- 1 lb. Cheese grated (Cheddar, Jack or mixture)
Servings: 8 oz. servings
Units:
Instructions
- Boil chicken, cool and shred (save broth).
- Preheat oven to 325º F.
- Saute onion in margarine until slightly soft. Combine onion with soups, chile, broth and stir.
- Tear 6 tortillas into small pieces and cover the bottom of a 9" x 13" pan. Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½ the cheese. Repeat layers.
- Bake 30-40 minutes, until very hot, bubbly and slightly browned.
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