1 container (13 oz.) bueno chopped green chili, strained
1/4 tsp garlic powder to strained chili
1 1/2 cups milk
2 dozen yellow corn tortillas
1 - 1 1/2 bag (s) Kraft Shredded Cheddar Cheese
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Let's Make It
Chop chicken breasts into bite size pieces and season accordingly. Brown and cook thoroughly for about 30 minutes in the frying pan. When done, set aside.
Pour the soup into a pot and bring to a slow boil. At time of boil add strained green chili and milk. (Add only one cup of milk first leaving the 1/2 cup of milk behind. Check the consistency of the cream of chicken mix. If you add too much milk it becomes too runny and your enchiladas become mushy.) After your mix is warmed and ready set aside.
In another frying pan start warming your tortillas. Add enough oil in the frying pan to coat tortillas on both sides when you flip it. Add tortillas and warm them in the oil enough so that it is soft and limp. (DO NOT overcook your tortillas and make them into chips!!)
Once your tortillas are soft lay them flat in your casserole dish. You should be able to fit 6 tortillas overlapping slightly on the bottom of your dish. This is the layering process: 6 tortillas, cream of chicken & chili mix spread evenly on the tortillas, chicken breast pieces & cheese. Then repeat your steps starting with warming your tortillas. You should have enough room for three layers of six tortillas in your dish. On the third layer (your top layer) add the cream of chicken mix, chicken, and cheese enough so that if there are any holes or empty spaces in the corners you fill it either with cheese or cream of chicken mix.
Cover the enchiladas with foil and bake in the oven at 350 degrees F for 30 minutes or until all the cheese has melted throughout.