Chicken Enchiladas

Recipe from Mimi (Patty Kyle)

Ingredients

• 2 chicken breasts

• 2 (10 3/4 oz) cans cream of chicken soup

• 12 corn tortillas

• 1 (7 oz) can diced green chiles

• 1 medium onion, diced

• 1 pound jack cheese

• 2 cloves garlic

• 1/2 tsp oregano

• 1/4 tsp chili powder

• 1/4 tsp sage

• 1/4 tsp cumin

Directions

Preheat oven to 350˚ F.

Salt and pepper chicken, cook, then chop.

Mix together chicken, onion, green chiles and cheese.

Place the tortillas in warm-hot water until soft. Fill tortillas with chicken mixture, fold over with toothpicks, and place in a 9x13” pan.

Mix soup with seasonings and water until smooth consistency. Pour over enchiladas and sprinkle top with remaining cheese.

Bake for 20–30 minutes.