Chicken Enchiladas

ROSEMARY's Recipe.

Dec 17, 2014

• 3 to 4 lbs. chicken (I use boneless breast or thighs sometimes I mix and match)
• 1/2 C onions
• 5 cans cream of chicken soup
• 1 can green chilis chopped (the small cans)
• 8 oz. monterey jack cheese shredded
• 8 oz. sharp Cheddar cheese shredded
• 2 doz. corn tortillas

Boil chicken in water for about 45 min. or until cooked through. ( Save water) Cut chicken into small pieces.
While chicken is cooking, cook shells in hot oil just until they are soft and put flat on paper towels to absorb extra oil.
Combine chicken, onions, soup, chilis, and 1 cup of the reserved water in a large bowl.
Spoon small amount of chicken mixture in the center of each shell and roll it up, place seam side down in a 9x12 pan or similar oven-proof casserole bowl. (I always have to use more then one pan) After you have rolled all 12 shells pour the remaining mixture over the enchiladas, top with the cheese and bake at 400 for 15 mins or until heated through and cheese is melted.