Green Chile Chicken Enchiladas

Ingredients

1. 1Two large hand-trimmed chicken breasts
2. 2Campbell's condensed Cream of Celery soup — 2 cans
3. 3Diced onions — ¼ cup
4. 4Green Chile Lemitar — diced chile with salt & garlic — 1 to 2 cups
5. 5Sharp cheddar cheese — shredded — ½ lb
6. 6Corn tortillas — 16 to 18
7. 7Corn oil — ½ cup

Step 1 — Prepare the Chicken

1. 1Remove fat from chicken.
2. 2Using a medium saucepan, cover chicken in 4 to 5 cups of water. Bring to a boil and cook on low heat — low simmering — approximately 1.5 hours.
3. 3When done, refrigerate chicken in its broth.
4. 4Shred chicken with fingers and set aside. Reserve the broth.

Step 2 — Prepare the Soup Mix

1. 1Place 2 cans of soup plus 2 cans of chicken broth into a medium stew pot.
2. 2Add shredded chicken, onions, and green chile to the soup.
3. 3Cook over low heat to a low simmer. Cut back heat and keep mixture warm.

Step 3 — Prepare the Tortillas

1. 1Heat ½ to ¾ cup of corn oil in a frying pan.
2. 2Fry individual corn tortillas one at a time over low heat — approximately 30 seconds on each side.
3. 3Drain oil and place on paper towels to soak up excess cooking oil.

Step 4 — Create the Casserole

1. 1Layer a medium pan or glass cake dish with 1 to 2 cups of soup mix.
2. 2Add a layer of tortillas, then a layer of shredded cheese.
3. 3Repeat a second layer, finishing with a final layer of freshly shredded cheese.
4. 4Cover with aluminum foil and bake in oven 15 to 30 minutes to melt cheese.

Serve with Tecate or Corona.