Chicken Enchiladas - cooking recipe

Ingredients

1 fryer, cooked, deboned and chopped
1 c. green chili or jalapeno
1/2 tsp. garlic powder
1 c. Jack cheese
paprika
2 doz. corn or flour tortillas
1 can mushroom soup
1/2 tsp. oregano
1/2 tsp. cumin
1 tsp. salt

Preparation

Thicken broth from chicken with cornstarch.
Saute pepper and mix with chicken spices, cheese, some broth and soup.
Dip tortilla in thickened broth.
Place chicken mixture in tortilla.
Roll and place in 10 x 13-inch dish until all finished.
Pour rest of broth over tortillas.
Sprinkle with cheese, then paprika and bake at 375\u00b0 for 15 to 20 minutes.