Page 164 - My Cookbook

INGREDIENTS
1 Lb cooked, shredded chicken
1 med onion, chopped
1 garlic clove, minced
8 oz (2 cups) shredded cheddar cheese
1 can (10-3/4 oz) condensed cream of chicken soup
1 can (10-3/4 oz) nacho cheese soup
2 cans (10-3/4 oz) green chile enchilada sauce
1 4 oz can diced green chilies
1 jar (2 oz) diced pimentos, drained
12 flour tortillas (6 inch)
1/4 tsp salt
sour cream
Chicken Enchilada Verdes

Chicken, Mexican
Source Excerpt From: Richard Jans. “The Best I Ever Ate.” iBooks.
DIRECTIONS
In a large skillet, cook the shredded chicken, onion, garlic and salt over medium heat until the onions are translucent.
Meanwhile, in a large saucepan, cook and stir the cream of chicken soup, nacho cheese soup just until simmering.
Stir in the green chilies and pimentos. Add the green enchilada sauce. Turn off the heat.
Spray a 12 x 9 inch baking dish with non stick spray such as Pam.
Place 1/4 cup of the meat mixture in the middle of each tortilla. Sprinkle some of the cheddar cheese over the meat. Roll up and place seam side down in the grease baking dish.
Pour the green chili sauce over the top. Cover and bake at 350oF for 25 minutes or until heated through.
NOTES
This recipe can be substituted with 1 LB of ground beef instead of chicken and use fried corn tortillas instead of flour.