|@skyblue:**Recipe Name** |Chicken Enchiladas|@skyblue:**Submitted by** |Susan Tow|
|@skyblue:**Source** |Family Member|@skyblue:**Source Description** |Leta Gillespie|
|@skyblue:**Base** |Poultry|@skyblue:**Course** |Entree|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |30-60 Minutes|
|@skyblue:**Servings** |0|@skyblue:**Ethnicity**|Mexican|

**Ingredients:**
  * 1 Package(s) 6 Inch, corn tortilla
  * 1 1/4 Pound(s) Cooked chicken or turkey chicken breast
  * 1 Cup(s) chicken bouillon
  * 2 Can(s) Small cans green chili
  * 8 Ounce(s) Grated cheddar cheese
  * 1 Large, Diced white onion
  * 1 Can(s) cream of chicken soup
  * 1 Clove(s) Minced garlic
  * 1/4 Teaspoon(s) oregano
  * 1/2 Teaspoon(s) cumin 

**Directions:** \\ Saute onions, minced garlic in small amount of oil. Add chicken, broth, soup, chilis. Let simmer 10 minutes.

Layer small amount of soup mixture in 8x12 pan, add layer of corn tortillas, then layer of cheese. Repeat until all is used, with cheese on top. Bake 20-30 minutes at 350, until bubbly hot. 

**Nutritional Info:** \\ Unknown.