Nanas Chicken Enchiladas

(Toni Sautiers Recipe)

1 lb. of boneless chicken

2 cans of cream of chicken soup

2 cans of green chili enchilada sauce (Hatch or Old El Paso)

1 package of 10 corn tortillas

1 bag of shredded colby/jack cheese

1 small (tiny) can of chopped chiles (mild or medium)

Brown fhicken in a skillet. Cook well and shred into small pieces.

In large bowl, mix soup and chile enchilada sauce (blend well).

Mix chicken into sauce mixture.

In rectangular baking dish, layer 6 tortillas on bottom, pour ½ chicken and sauce mixture, then cover with cheese.

Lay 4 more tortillas over cheese, pour over other ½ of mixture on top and cover with cheese.

Bake at 425 for 20 to 25 minutes until cheese is gold and bubbly.

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