CHICKEN ENCHILADAS

1 chicken (2-3 lb.) cooked & boned
1 medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 sm. can chopped mild green chilies
1 pkg. corn tortillas (12)
1 lb. long horn cheese, grated
2-3 tbsp. oil

Brown chopped onion in oleo. Add soups, chicken broth and green chilies. Beat until smooth. Add chopped chicken to sauce. Heat just to boiling. Fill each tortilla with sauce and place in large casserole dish. Top with grated cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can be prepared the night before and cooked before serving the next day. Serves 10-12.

CHICKEN ENCHILADA CASSEROLE

1 can boned chicken or 3 chicken breast (cooked)
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese, grated
1/4 lb. longhorn cheese, grated
1 small onion, chopped
1 can enchilada sauce
1 pkg. tortillas

Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a small amount of chicken mixture over them. Cover with grated cheese. Make second and third layers in same manner, with final layer the chicken mixture and topped with cheese. Bake at 350 degrees for 45 minutes. Serves 4.

TOM'S CHICKEN ENCHILADAS

12 corn tortillas
Salad oil

Cream Cheese Filling
2/3 cup whipping cream
2 cup shredded Jack cheese
2 large onions
2 tbsp butter
2 cups diced cooked chicken or turkey
1/2 cup sweet red peppers or pimento
2 small (3 oz.) pkg. cream cheese

Fry tortillas. Drain on paper towels. Cook onions in butter until limp. Combine onions, chicken, pimento and cream cheese. Mix lightly, salt to taste. Spoon 1/3 cup filling into tortillas, roll and place seam side down in 9 x 13 inch baking dish side by side. Moisten tops of tortillas with whipping cream. Sprinkle with cheese. Bake uncovered in 375F degree oven 20 minutes to heat through. May serve with lime wedges to squeeze on each serving. Very mild flavor.