Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 medium onion, chopped; 2 to 3 Tbsp. margarine; 1 can cream of chicken soup; 1 can cream of mushroom soup; 1/2 c. chicken broth; 1 small can chopped green chilies; 1, 2 or 3 lb. chicken, cooked and deboned; 1 pkg. corn tortillas; 1 (16 oz.) carton sour cream; 1 lb. Longhorn or American cheese, grated

10 ingredients

7 steps

Ingredients

1 medium onion, chopped
2 to 3 Tbsp. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. chicken broth
1 small can chopped green chilies
1, 2 or 3 lb. chicken, cooked and deboned
1 pkg. corn tortillas
1 (16 oz.) carton sour cream
1 lb. Longhorn or American cheese, grated

Directions

1

Saute onion in margarine.
2

Combine with soups, broth, green chilies and sour cream.
3

Add deboned chicken.
4

In 9 x 13-inch baking dish, layer half of the corn tortillas, then half the chicken and sauce and half the cheese.
5

Repeat layers.
6

Bake at 350° for 20 to 30 minutes or until bubbly.
7

Serves 10.