A Capella Chicken Enchilada("Right On Key Even Without Accompaniment")
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A mexican take on a capella chicken enchilada("right on key even without accompaniment"), written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 medium onion, chopped
- 2 to 3 Tbsp. butter
- 1 (10 1/2 oz.) can cream of chicken soup
- 1 (10 1/2 oz.) can cream of mushroom soup
- 1 c. chicken broth
- 1 (4 oz.) can green chilies, chopped
- 1 whole chicken (or 8 breasts), boiled and boned
- 1 1/2 pkg. corn tortillas
- 1 lb. Longhorn cheese, grated (I use Colby)
Method
Brown onion in skillet with butter.
Add the soups, broth and chilies.
Add the chicken and mix well.
In a large baking dish (13 x 9-inch) layer some of the corn tortillas, part of chicken mixture and layer of cheese.
Repeat the layers until the dish is filled, ending with cheese.
Let the dish stand for several hours before baking.
Bake in a 350° oven for 1 hour.
Rate:
