Green Chicken Enchiladas

1. 1

   Boil chicken; cool and remove meat from bones.

2. 2

   Spread cream of chicken soup over corn tortillas.

3. 3

   In a large casserole dish, lightly grease sides and bottom.

4. 4

   Start with pieces of chicken on bottom, then continue to layer all ingredients, ending with tortillas.

5. 5

   (Layers:

6. 6

   chicken, onions, jalapenos, cheese and tortillas; repeat.)

7. 7

   This makes several layers.

8. 8

   Once layers are complete, pour excess soup over the top.

9. 9

   Grate Cheddar cheese to cover the top.

10. 10

    Bake at 375u00b0.

11. 11

    If baked same day, 30 to 45 minutes. If refrigerated and then baked, bake 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.