Chicken Enchilada

Name: Chicken Enchilada
Ingredients: 10 lb. fryer legs; 2 large onions, chopped; 2 c. chicken broth; 2 cans chopped chillies; 2 cans mushroom soup; 1 can celery soup; 1 lb. grated Cheddar cheese; 1 1/2 to 2 doz. corn tortillas; salt and pepper to taste

9 ingredients

11 steps

Ingredients

10 lb. fryer legs
2 large onions, chopped
2 c. chicken broth
2 cans chopped chillies
2 cans mushroom soup
1 can celery soup
1 lb. grated Cheddar cheese
1 1/2 to 2 doz. corn tortillas
salt and pepper to taste

Directions

1

Boil chicken legs until tender; take meat off bones and cut in small pieces.
2

Cook onions until clear in small amount of fat or in the microwave.
3

Mix all ingredients, except tortillas and cheese, to make creamy sauce.
4

Use a large casserole dish; spray with Pam.
5

Layer tortillas, meat mixture and cheese until all is used; make at least three layers of each.
6

Sprinkle top with cheese.
7

Add about 1/2 cup of extra broth to top.
8

Use broth from chicken legs.
9

Cover and bake at 325° for 35 to 40 minutes. Makes 12 to 15 servings.
10

Make several bowls at a time.
11

Freezes well.