You may also like
Categories:Viewed: 26 - Published at: 10 years ago
Ingredients
- 3 to 4 lbs. boiled chicken (boneless)
- 3 cans enchilada sauce (1 hot, 2 mild)
- 3 cans cream of mushroom soup
- 1 can water
- 2 dozen corn tortillas
- 16 oz. grated cheddar cheese
Method
- Boil chicken until done, about 1 hour.
- Tear into pieces when cool enough to touch.
- Mix and simmer the enchilada sauce, soup and water for 15 minutes on medium on stove.
- Tear the tortillas into 2-inch pieces (any shape will do).
- In a 9 x 13 inch baking dish, layer:
- tortillas, chichen, sauce mixture, and cheese. Repeat until dish is full.
- Bake 1 hour at 350.
