Another recipe from the kitchen of Will Hamm...
I have my calendar fill out every two weeks for what for breakfast or dinner and do not not have anything fill out since we would be at the cabin in Steamboat tonight but not going till Tuesday. So this is what it look like for tonight:
Green Chili Chicken Enchiladas
2 -10/3/4 oz can of 98% fat free Condensed Cream of Chicken Soup
1 (17 oz) bottle of salsa verde
Meat from Rotisserie chicken about 1 1/2 pound coarsely chop
1 bl frozen peppers and onion blend, thawed
1/2 cup cilantro, chopped
3/4 cup lot fat cheddar cheese, shredded
12 6 inch corn tortillas
Combine in a large bowl soup with the bottle of salsa verde. Mix well. In a separate bowl, mix the chopped chicken, peppers and onion, cilantro, and 1/2 cup cheddar cheese.
Soup 1 cup of soup mixture to coat bottom of a baking dish.
Divide the chicken mixture evenly among the 12 tortillas shells and roll up to form enchiladas. Place the enchiladas in the baking dish, seam sides down, placing snugly together.
Lade remaining sauce on top of and sprinkle remaining cheese on top.
Ladle remaining sauce evenly on top of enchiladas
Deliver prepared in an aluminum pan with instruction and bake at 375 degree for 12 minutes or until cheese has melted.