Tasty and Easy Chicken Enchiladas

1 whole chicken – boiled (skinless)

1 can family size cream of chicken soup

1 can family size cream of mushroom soup

1-(6oz) can diced green chilies

4 c. shredded cheese (Colby or cheddar)

1 dozen corn tortillas

½ c. green onion – chopped

Boil chicken until cooked and falling off bone. Set aside to cool. Discard skin. Pull chicken in bite size pieces and place in bowl. Mix soups and green chilies in same pan over low heat. Do not dilute soup with water or milk. Place shredded cheese in bowl and if desired add green onions to cheese. Spray glass pan with non-stick spray. Place a corn tortilla in palm of hand – add 6-10 pieces of chicken in tortilla. Spoon about ½ c. soup mixture over chicken. Sprinkle with cheese. Wrap ends together and place in pan. Repeat steps until done. Pour remaining soup mixture on top of enchiladas and sprinkle with cheese. Heat in microwave or oven until hot.

Submitted by: Mitch Hershkowitz- grade 7