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3 chicken breasts, cooked |
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2 cans cream of chicken
soup, undiluted |
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1 4-oz can of diced green
chiles |
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1/3 soup can of water |
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1 12-oz can evaporated milk |
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½ onion, chopped |
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1 cup sour cream |
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1 lb. grated Monterey Jack
cheese |
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1 dozen corn tortillas,
buttered on one side and cut in quarters |
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Saute onion in butter, add
chiles and cook until tender. Add soup, water and milk and
bring to bubbling boil. Stir in sour cream. |
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Line 13 x 9 Pyrex dish with
half of the quartered tortillas. Layer with chicken, chile/soup
mixture, then grated cheese. Repeat layers (tortillas,
chicken, chile/soup mixture,
cheese). |
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Bake at 325 degrees for 30
minutes. |
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Can be made ahead and
frozen. You can also use 98% fat-free soup and low-fat
evaporated milk. |
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Named for Carlos Esqueda,
for the chicken enchiladas served at the Fiesta in Arizona. |
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Recipe courtesy Mozelle
Ault, Mesa, AZ. |
