Green, , And Red Enchiladas

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 1 lb chopped cooked chicken
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1 (4 ounce) can chopped green chilies
• 1 cup chicken broth
• 12 fresh corn tortillas
• 2 cups shredded cheddar cheese or 2 cups queso fresco
• 1 (10 ounce) can green enchilada sauce
• 1 cup salsa
• 2 -3 tablespoons chopped cilantro
• 1/2 cup sour cream

Recipe

• 1 in a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
• 2 preheat oven to 350°f.
• 3 grease bottom of large ovenproof casserole dish.
• 4 heat chicken broth until it is warm and place in a shallow bowl.
• 5 immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
• 6 remove tortilla from broth, and add another while filling.
• 7 place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
• 8 place rolled tortilla into the casserole dish.
• 9 repeat until all tortillas and filling are used.
• 10 pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
• 11 sprinkle with shredded cheese and top with chopped cilantro.
• 12 bake at 350°f for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
• 13 serve enchiladas garnished with a spoonful of sour cream.