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| Creamy Chicken Enchilladas |
| 16 soft corn tortillas 2 cans Campbells condensed cream soup (my preference is mushroom) 2 chicken breasts - diced 2 (aprox. 4oz) cans mild green chiles cheddar cheese - grated garlic - granulated (not garlic pwder or salt) milk - equal to 1 1/2 can's of soup |
| 1. In a saucepan cook the chicken. Season to taste with garlic. 2. To the chicken add soup, milk and green chiles. Simmer. Stir occasionally to prevent scalding. 3. Heat a skillet to medium-high. Cook the tortillas one at a time for aproximately 10 to 20 seconds on each side on the dry, hot skillet. DO NOT OVERCOOK. TORTILLAS WILL REMAIN SOFT AND PLIABLE. 4. On a plate build the tortillas by layering the ingrediants in the following order: |
| i)tortilla ii)chicken / chile / soup mixture iii)cheddar cheese |
| 5. Repeat the layering process 4 times per plate. |
| Yield : 4 servings |