Title: Green Chile Chicken Enchiladas
Categories: Poultry
Yield: 4 Servings

1 (3-4 lb) chicken; cooked,
-dice
2 cn Cream of chicken soup
2 md Onions; chopped fine
3 cn (4-oz) diced green chiles
1 cn (large) evaporated milk
1 lb Cheddar cheese; grated
12 Corn tortillas

Make sauce of milk, soup, onions, green chiles & chicken. Alternate layers
of tortillas, sauce & cheese in a 13-inch casserole dish. Bake uncovered at
350 for 1 hour or until bubbly. (You may use 4 chicken breasts instead of
the whole chicken.)

ANNA MAE COOKE

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.