Chicken Verde

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, sauted
• 1 tablespoon vegetable oil
• 1 can low-fat cream of mushroom soup
• 1 can low-fat cream of chicken soup
• 1 can chopped green chili
• 1 cup monterey jack cheese, grated
• 1/2 cup chopped onion
• 12 corn tortillas
• cumin
• garlic powder
• chopped fresh cilantro

Recipe

• 1 saute chicken breasts in oil sprinkling lightly with garlic powder and cumin, about 5-8 minutes per side.
• 2 shred chicken and reserve.
• 3 deglaze saute pan with one cup chicken broth and add soups, chiles, and onion.
• 4 simmer sauce on low heat 30 minutes.
• 5 if desired add two diced jalepenos at this point.
• 6 warm tortillas (40 sec in wet paper towel in the microwave works great).
• 7 spray 13x9 inch pan with cooking spray. it helps to ladle a spoonful of sauce on the bottom of the pan before rolling the enchiladas. they stay softer.
• 8 roll chicken and cheese in tortillas and array in pan.
• 9 pour sauce over and top with more cheese.
• 10 bake at 350 deg for 30 min.
• 11 sprinkle with fresh chopped cilantro.
• 12 serve with rice and beans and maybe a margarita.