Quick Green Chili Enchaladas

Green Chili Enchaladas

(Quick Method)

This recipe is from my sweet Husband Ron.

1 Tub Frozen Bueno Chopped Green Chili

2 Cans Cambells Cream of Mushroom Soup

2 Cans Cambells Cream of Chicken Soup

1 Onion Chopped

12 Corn Tortillas

1/2 C Corn Oil

16 oz Shredded Cheddar Cheese

1 Rotisserie Chicken, (Meat removed from bones and chopped)
1T Chopped Garlic

Sauté onion in 2 T oil in a small fry type pan, remove onion from pan and place in large stock pot or large pan, over medium heat, add thawed green chili, soups and chicken. stir all ingredients together.

Add the rest of the oil to the small fry pan and turn heat to medium. Fry tortillas one at a time for only less that 30 sec each side, place on paper towel to drain. Spray a large casserole pan with Pam to coat.

Place a small amount of sauce on the bottom of the pan and spread a thin layer. Place tortillas on top of sauce, then more sauce, cheese, tortillas,sauce, cheese etc, ending with sauce and cheese.

Bake in 350 degree oven for about 30 minutes! Yummy! If you are feeding kids, make sure you get the mild green chili. It can be omitted. Also you can use low fat versions of the soups and cheese. There are vegan varieties of soups and there is also a TVP type of Chicken substitute from Morningstar Farms!

Or saute vegetables of choice to place in the sauce, i.e.: Squash, white beans for protein, carrots, potatoes, eggplant, peas, green beans! Total time is about 15min prep time and 30 min cooking.

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