Creamy Green Chicken Enchiladas

Ainesosat

• 2 cups part-skim shredded mozzarella cheese
• 10 1/2 oz cream of chicken soup
• 18 white corn tortillas
• 19 oz green chile enchilada sauce
• 1 lb skinless chicken breast, shredded

Ohjeet

1. Preheat the oven to 350 °F (175 °C).
2. In a small bowl combine the enchilada sauce and the cream of chicken soup. In a large saucepan, over medium-low heat warm up the enchilada sauce mixture. In a 9"x13" baking pan pour a little bit of the enchilada sauce, just enough to coat the bottom.
3. Layer 6 tortillas on the bottom of the baking pan, in a single layer. Add 1/2 of the cooked shredded chicken and sprinkle with 1/3 of the cheese. Pour 1/3 of the enchilada sauce over the top.
4. For the second layer: layer 6 more tortillas in a single layer. Sprinkle the remaining chicken and then sprinkle on a 1/3 of the cheese. Pour 1/3 of the enchilada sauce on top.
5. Layer the last 6 tortillas on the top, pour remaining enchilada sauce on top and then top with remaining cheese.
6. Cover with foil and bake for 20 minutes. Then uncover and bake for 5 minutes or until cheese is melted.