4 Chicken Breasts1 can Cream of Mushroom Soup1 can Cream of Chicken Soup1 small Onion1 large can Ortega Chile chopped1 can Whole Milk3/4 cup Cheddar Cheese grated7.5 oz. pkg. Corn Tortillas
Enchiladas de Pollo en la Cazuela a la Mexicana
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!