Green Chile Chicken Enchiladas
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.
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.