Chicken/Turkey Enchiladas


2-3 lbs. of cooked chicken or turkey
1 medium onion, chopped
2-3 Tbls. butter or margarine
1 can of Cream of Mushroom Soup
1 Can of Cream of Chicken Soup
1 Can of chicken or turkey broth
1 can of chopped green chilies
1 dozen corn tortillas
1 lb. grated cheddar cheese

Preheat oven to 350°

Chop chicken or turkey into bite size pieces.  Brown chopped onion in butter or margarine at least until the onion is translucent.  In a large bowl combine the chicken, cooked onion, cream of mushroom, cream of chicken soup, chicken broth, and green chilies.  In a 13” X 9” baking pan place a layer of corn tortillas, a layer of the chicken mixture and a layer of grated cheese. Repeat layers with cheese as the last layer.  Bake in a 350° oven for 30 minutes.

I also make this into a casserole by cutting the tortillas into pieces, the size of corn chips. Then mix all of the ingredients, except the cheese, together, including the tortillas and put it into a 13” X 9” baking dish and top it with the cheese. Bake in a 350° oven for 30 minutes.  This dish can also be cooked in the microwave.

Servings: 6
Recipe Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Country: USA