Arizona Chicken Enchiladas
- About 4 boneless skinless chicken breasts, boiled and shredded
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can chopped green chiles*
- 1/2 medium onion, chopped
- Grated Cheddar cheese, about 1 pound, divided
- 10 to 12 corn tortillas, torn into bite-size pieces
- Vegetable oil
* I buy Hatch green chiles from New Mexico in season, roast them and freeze them in freezer bags. They're the best! We are fortunate that we can buy them freshly-roasted right in front of our local market also.
- Boil chicken and then shred it. This is easily done using an electric mixer! Set aside.
- In large pan, add both soups (do not add water or milk), green chiles and chopped onions. Add chicken and heat to a slow simmer.
- In a separate pan, heat about 1/4 to 1/2 inch oil. Add torn corn tortillas and soft fry them. You don't want them crunchy. Drain excess oil from tortillas on a paper towel.
- Add soft fried corn tortillas to the chicken mixture. You will need to play with the amount of tortillas you add until it looks like you have enough tortillas added without making it too dry. Turn off heat. Add about 1/2 of the grated cheese. You may also add some sour cream to this if you wish.
- Spread mixture in a greased baking dish. I normally use a 13 x 9-inch pan for this. Top with more grated cheese and bake at 350 degrees F for 20 to 30 minutes or until bubbly.
- To finish this off you can top with salsa, sour cream and/or guacamole.