Delicious Chicken Enchiladas Recipes
By Noraini Maskuri
CHICKEN ENCHILADAS

1 chicken (2-3 lb.) cooked & boned
1 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 small can chopped mild green chilies
1 pkg. corn tortillas (12)
1 lb. long horn cheese, grated
2-3 tbsp. oil

Brown chopped onion in oleo. Add soups, chicken broth and green chilies. Beat until smooth. Add chopped chicken to sauce. Heat just to boiling. Fill each tortilla with sauce and place in large casserole dish. Top with grated cheese. Bake at 350F degrees for 20-30 minutes or until bubbly. Can be prepared the night before and cooked before serving the next day. Serves 10-12.

CHICKEN ENCHILADA CASSEROLE

1 can boned chicken or 3 chicken breast (cooked)
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese, grated
1/4 lb. longhorn cheese, grated
1 small onion, chopped
1 can enchilada sauce
1 pkg. tortillas

Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them. Cover with grated cheese. Make second and third layers in same manner, with final layer the chicken mixture and topped with cheese. Bake at 350 degrees for 45 minutes. Serves 4.

TOM'S CHICKEN ENCHILADAS

12 corn tortillas
Salad oil

Cream Cheese Filling
2/3 cup whipping cream
2 cup shredded Jack cheese
2 large onions
2 tbsp butter
2 cups diced cooked chicken or

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