4 Chicken Breasts 1 can Cream of Mushroom Soup 1 can Cream of Chicken Soup 1 small Onion 1 large can Ortega Chile chopped 1 can Whole Milk 3/4 cup Cheddar Cheese grated 7.5 oz. pkg. Mission® Corn Tortillas
1. Bake chicken for 1 hour. Cool. Shred. Cover bottom of buttered baking dish with corn tortillas. 2. Add layer of chicken and soup mix and cheese. Continue layering ingredients. Finish with grated cheese. Bake 1 1/2 hours at 300 degrees. Serve with green salad and rolls.
Enjoy this delicious chicken enchilada Mexican recipe!