Wednesday, September 5, 2007

Chicken Enchiladas

3-4 chicken breasts, cubed
1 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 cup onion
1/4 cup green chilis
dash of garlic salt
2 cups grated cheese

*Mix all together
* Tear up 6 CORN tortillas on bottom of 9x13 inch pan, pour 1/2 over the above mixture and top with 1 cups grated cheese. Repeat.
* Bake at 350 for 30 minutes

1 comment:

Michelle said...

After 3 months of drooling over this recipe, I FINALLY made it tonight and it was delicious! Thank you!