Chicken Enchiladas - cooking recipe

Ingredients

1 whole chicken
1 pkg. corn tortillas, cut in 1-inch pieces
1 can Pet milk
1 whole onion, chopped fine
1 can green chilies, chopped
1 can cream of mushroom soup
1 can cream of chicken soup

Preparation

Cook chicken
in
foil
one
hour
at 350\u00b0 and cut into pieces.
Save
1
cup
juice from chicken, add water to make 1 cup if
necessary.
Butter
9 x 13-inch pan.
Layer tortillas, chicken, onions and green chilies.
Then repeat a second time. Mix soups
with Pet milk and chicken juice.
Pour over chicken and etc.
Top
with
1
1/2
cups grated sharp Cheddar cheese. Let stand
24 hours in refrigerator.
Bake at 300\u00b0 for 1 hour. Serves 8 to 12.