GREEN CHICKEN ENCHILADAS
4 large skinless boneless chicken breasts
3 cans cream of mushroom Soup
24 EXQUISITA Corn Tortillas
1 16 oz pk shredded cheese blend (your choice)
2 cans diced skinless green chilies
8-10 oz water
2 tablespoons oil
Boil chicken breast until fully cooked. Let cool and shred. Preheat oven to 300°F. Combine soup, water, green chilies salt and pepper (to taste) until warm.
Warm oil in skillet and lightly fry tortillas. Roll tortillas filled with shredded chicken.
Place 3/4 cup sauce mix into bottom of 9″ X 13″ pan, and place filled tortillas on top of sauce mix until pan is full. Cover with remaining sauce mix until all enchiladas are covered.
Sprinkle shredded cheese on top and bake for 20-25 minutes until cheese is melted and sauce is hot.
Serve with your favorite side.