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Green Chile and Chicken Enchiladas
1 chicken
1 cup chopped onion
2 cloves garlic, mashed
2 cups broth
1 can mushroom or cream of chicken soup
1 can milk (canned or whole)
6 long medium hot green chiles, roasted and peeled
1 1/2 to 2 pounds Colby cheese
18 corn tortillas
Boil chicken (season with salt, pepper and onion flakes) until tender. Cut into small pieces, save the broth; need at least 2 cups.
In a skillet, brown onion slowly. Add cloves garlic and sauté; set aside.
Mix remaining ingredients except for cheese and tortillas. Add chopped chicken, onion and garlic. Rinse out skillet in which onion was cooked with a little of the broth. Let simmer 10 minutes.
Grate Colby cheese. Fry tortillas until soft (this only takes a couple seconds).
Layer the following in a 9 x 13-inch cake pan; start with a small amount of chicken mixture. Use 6 tortillas in each layer. Use chicken mixture and cheese between layers. Top with cheese. Bake at 350 degrees F for about 30 minutes.
