| CHICKEN ENCHILADAS | | | | chilies, enchilada sauce, soup and chicken. Mix and heat. |
| 1 chicken (2-3 lb.) cooked & boned | | | | Place in a greased casserole part of tortillas, then pour |
| 1 medium onion, chopped | | | | a small amount of chicken mixture over them. Cover |
| 1 can cream of mushroom soup | | | | with grated cheese. Make second and third layers in |
| 1 can cream of chicken soup | | | | same manner, with final layer the chicken mixture and |
| 1 cup chicken broth | | | | topped with cheese. Bake at 350 degrees for 45 |
| 1 sm. can chopped mild green chilies | | | | minutes. Serves 4. |
| 1 pkg. corn tortillas (12) | | | | TOM'S CHICKEN ENCHILADAS |
| 1 lb. long horn cheese, grated | | | | 12 corn tortillas |
| 2-3 tbsp. oil | | | | Salad oil |
| Brown chopped onion in oleo. Add soups, chicken broth | | | | Cream Cheese Filling |
| and green chilies. Beat until smooth. Add chopped | | | | 2/3 cup whipping cream |
| chicken to sauce. Heat just to boiling. Fill each tortilla | | | | 2 cup shredded Jack cheese |
| with sauce and place in large casserole dish. Top with | | | | 2 large onions |
| grated cheese. Bake at 350 degrees for 20-30 | | | | 2 tbsp butter |
| minutes or until bubbly. Can be prepared the night | | | | 2 cups diced cooked chicken or turkey |
| before and cooked before serving the next day. | | | | 1/2 cup sweet red peppers or pimento |
| Serves 10-12. | | | | 2 small (3 oz.) pkg. cream cheese |
| CHICKEN ENCHILADA CASSEROLE | | | | Fry tortillas. Drain on paper towels. Cook onions in |
| 1 can boned chicken or 3 chicken breast (cooked) | | | | butter until limp. Combine onions, chicken, pimento and |
| 1 can mushroom soup | | | | cream cheese. Mix lightly, salt to taste. Spoon 1/3 cup |
| 1/2 can chopped green chilies | | | | filling into tortillas, roll and place seam side down in 9 x |
| 1/4 lb. Cheddar cheese, grated | | | | 13 inch baking dish side by side. Moisten tops of tortillas |
| 1/4 lb. longhorn cheese, grated | | | | with whipping cream. Sprinkle with cheese. Bake |
| 1 small onion, chopped | | | | uncovered in 375F degree oven 20 minutes to heat |
| 1 can enchilada sauce | | | | through. May serve with lime wedges to squeeze on |
| 1 pkg. tortillas | | | | each serving. Very mild flavor. |
| Lightly brown chopped onion in oil or margarine. Add | | | | |