Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 fryer, boiled, boned and shredded; 18 large corn tortillas; 2 cans cream of chicken soup; 3 small cans chopped green chilies; 2 tsp. garlic powder; 2 tsp. salt; 2 tsp. cumin; 2 Tbsp. chili powder; 1/2 tsp. black pepper; 1 tsp. crushed red pepper; chicken broth; 2 lb. Monterey Jack cheese, grated; 1 large carton sour cream; 1 large jar diced pimentos

14 ingredients

5 steps

Ingredients

1 fryer, boiled, boned and shredded
18 large corn tortillas
2 cans cream of chicken soup
3 small cans chopped green chilies
2 tsp. garlic powder
2 tsp. salt
2 tsp. cumin
2 Tbsp. chili powder
1/2 tsp. black pepper
1 tsp. crushed red pepper
chicken broth
2 lb. Monterey Jack cheese, grated
1 large carton sour cream
1 large jar diced pimentos

Directions

1

Combine the soup, chilies and seasonings.
2

Set aside.
3

Line a casserole dish with tortillas that have been moistened in the chicken broth.
4

Bake sure the tortillas are high enough on the sides to extend over the sides (you're going to wrap them over the top of the casserole).
5

Spread half of the shredded chicken over the tortillas and top with 1/2 of the soup mixture.