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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Green Chili Enchilada Ingredients:
1 (12 ounce) can low-fat cream of mushroom soup |
1 (12 ounce) can cream of chicken soup |
12 ounces skim milk |
1 small onion |
1 (4 ounce) can mushrooms (optional) |
8 ounces cheddar cheese |
1/2 lb green chili pepper |
15 -20 corn tortillas |
Directions:
1. Preheat the oven to 375 degrees.
2. Heat soups and milk completely through.
3. Chop onion, chili, and mushrooms in the food processor. Combine with the heated soup.
4. Shred cheese.
5. Place some of the soup mixture on the bottom of a baking pan.
6. Place 5 tortillas on top of the soup mixture. Pour more soup and top with cheese.
7. Repeat the pattern until all soup is gone.
8. Bake covered in a preheated oven for 30 minutes. Uncover and bake and additional 15 to 20 minutes.
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