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Green Chile Chicken Enchiladas
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| 1 can | cream of chicken soup |
| Large | onion |
| Chopped green chiles | |
| 1 tbsp | flour |
| 0.5 - 1 cup | water |
| 2 tsp | garlic salt |
| Boneless chicken breasts, (2 - 4) | |
| Shredded cheese, (large bag) | |
| 20 | corn tortillas |
Preheat oven to 375.
Grill chicken breasts and set aside to cool.
Sauce: In a large saucepan, combine soup, onion, chiles, water, flour, and garlic. Simmer until well mixed.
Shred chicken and add to mixture. Continue simmering until tortillas are ready....
Fry tortillas in peanut oil until soft (2 - 5 seconds).
In a large baking dish, alternate layers of sauce, tortillas, and cheese...lots of cheese!
Bake for about 15 minutes, until cheese is melted.
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