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New Mexico Chicken Enchiladas

1 chicken
12 corn tortillas
1 lb Bueno frozen green chile
1 can (10 1/2 oz) Campbell's cream of mushroom soup
1 can (10 1/2 oz) Campbell's cream of chicken soup
12 ounces Muenster cheese, grated

Put the chicken in a pot with water to cover. If you wish you can
cut the chicken into pieces to use less water to cover. simmer the
chicken an hour until it is tender. Cool. Remove the meat from
the chicken and tear into bite siuzed pieces. Use the broth for
something else. Heat a little oil in a frying pan and briefly fry
the tortillas one at a time. Heat one side in the oil then turn
the tortilla over and cook the other side. The tortillas should be
very soft. Drain all the tortillas on a tilted plate so the the
extra oil runs off. In a pot combine the two soups, chile and
chicken. Heat until it is warm. In a casserole dish which is large
enough to hold six tortillas, layer six of the tortillas. Spoon
half the chicken mixture over the tortillas and sprinkle with half
the cheese. Layer the remaining six tortillas. Top with chicken
sauce and cheese. Bake uncovered for 30-40 minutes at 350 F until
very hot and slightly browned on top.


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