Recipe#12536

Title: Chicken Enchiladas 01

From: "luv2bake" luv2bake@k9s.nospam.win.net 
 Newsgroups: rec.food.recipes 
 Subject: Enchiladas 
 Date: 17 May 1998 20:24:52 -0600 
 Message-ID: <6jjab3$d0m$1@news13.ispnews.com> 

1 can cream of mushroom soup
 1/2 can chicken broth
 1 clove garlic, minced
 4 chicken breasts, cooked, cut into small (1/2 inch) pieces
 1 pound green chile, chopped
 1 onion, chopped, if desired
 12 oz longhorn colby cheese, grated
 12 corn tortillas
 Combine soup and water over medium heat, add garlic, onion and
 chile. Add chicken pieces, continue to cook until mixture is heated
 through. In a 12x9x2 baking dish, ladle a small amount of soup
 mixture into bottom of pan, spread around. Using tongs, dip 6
 tortillas into soup mixture, layer in baking dish. Ladle soup
 mixture over tortillas, sprinkle cheese over this.
 Repeat the layering process. Bake 350 degrees for 30 minutes .
 Allow to sit a few minutes before serving. Serve with sour cream,
 fresh tomatoes, and fresh flour tortillas.
 FLOUR TORTILLAS
 4 cups flour
 1 1/2 tsp salt
 1 1/2 tsp baking powder
 4 Tbsp lard
 1 1/2 cups warm water
 Combine dry ingredients in a mixing bowl. Cut in shortening. Make
 a well in the center and add water, a small amount at a time, to
 form a dough. Knead dough in the bowl until it is smooth and feels
 elastic. Cover and allow to rest for 10 minutes. Form egg-size
 balls and flatten between palms. With a rolling pin, roll each ball
 into a 6" circle, about 1/8" thick. Cook on preheated, ungreased
 skillet over medium heat for about 2 minutes on each side, until
 tortilla looks speckled. Cover with a clean towel to keep warm
 until ready to use.