Enchiladas a la Gringa (White Girl Enchiladas)

I made these last night and neglected to post it. This is my ghetto version of a New Mexico favorite.

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You’ll need:

Leftover rotisserie chicken (about a cup chunked or shredded)

1/4-1/2 cup green chile, canned or frozen, to taste

6 corn tortillas

1 1/2 cups shredded cheese

1 can cream of chicken soup

Directions:

1. Shred chicken, add to a large bowl. Add green chile and soup to bowl and mix until combined.

2. Dip tortillas in soup mixture and line bottom of a glass baking dish with 3 tortillas. Layer half of the soup mixture on top of the tortillas. Cover with half of the cheese. Repeat process for a second layer. Top with cheese.

3. Bake in a 350 degree (F) oven for 20 minutes.

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Enchiladas a la Gringa (White Girl Enchiladas)

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