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GREEN CHILE CHICKEN ENCHILADA




Source of Recipe


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List of Ingredients





1 whole chicken (cooked, deboned and chopped)
1 small onion (finely chopped)
3 stalks celery (finely chopped)
2 (10.5 ounce) cans cream of mushroom soup
1 can evaporated milk
Roasted green chile (to taste)
Salt and pepper (to taste)
11/2 dozen corn tortillas
1 pound grated sharp cheddar cheese
1 tablespoon vegetable shortening
Cooking spray

Heat vegetable shortening in a large skillet. Fry onion and celery. Add mushroom soup, evaporated milk, green chile and chicken. Season with salt and pepper. Cook together to combine flavors for about 15 minutes.
Spray casserole dish with cooking spray. Cover bottom of dish with corn tortillas. Spray layered tortillas with cooking spray. Add a layer of chicken mixture, then a layer of cheese. Repeat layers until all of the chicken mixture has been used— probably three or four layers— and finish with a layer of cheese. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and bake for an additional 15 minutes until browned

Recipe