Chicken Enchilada #2
2 boneless chicken breats, cooked and shredded
2 cans cream of chicken soup 2 soup cans of milk
2 dozen corn tortilla shells 3 cups shredded cheddar cheese
2 cups mozzarella OR Monteray Jack 1 can diced green chiles
garlic salt salt & pepper to taste
Mix 2 cans of milk with the 2 cans of soup. Add chiles and seasonings. Heat to almost a boil; remove from heat. Stir frequently while heating. Fry corn tortillas in very hot oil or melted shortening. Cook just until soft and turn over; take out and place on paper towel. Dip tortillas into the soup mix and place in a large cake pan. Put some shredded chicken, cheeses, and a spoonful of sauce into the tortilla. Then roll up and repeat until all tortillas are rolled up. Cover the top with cheese and left over mix. Bake at 350 for 15-20 minutes.