2-3 tbsp. oleo



Brown chopped onion in oleo.   Add sou p s, chicken broth and green chilies. Beat until smooth.   Add chopped chicken to sauce.   Heat just to boiling. Layer tortillas, sauce until large casser o le dish is full.   Top with grated cheese.   Bake at 350 degrees for 20-30 minutes or until bubbly.   Can be prepared the ni g h t b e fore and cooked b e fore serving the next day.   Serves




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------------------- - ---------------- CHICKEN ENCHILADAS




1 can boned chicken or 3 chic k en breast (cooked)

1 can mushroom soup

1/2 can chopped green chilies

1/4 lb. Cheddar cheese, grated

1/4 lb. longhorn cheese, grated

1 sm. onion, chopped

1 can ench i lada sauce

1 pkg. tortillas



Lightly brown chopped onion in oil or mar g arine.   Add chilies, enchilada sa u ce, soup and chicken.   Mix and heat.   P l ace in a greased casserole part of

tortillas, then pour a small amount of ch ic ken mixture over them.   Cover with grated cheese.   Make second and third layers in same manner, with final

layer the chicken mixture and topped w i th cheese.   Bake at 350 degrees for

45 minutes.   Serves 4.



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------------------- - ---------------- CHICKEN LASAGNE

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