Created By: Julia Carrillo
Difficutly: easy
Time: 30 Min
Portion: 7 servings
Ingredients:
large can of medium green enchilada sauce
l large can mushroom soup
10 oz of fresh mushrooms, slice them
1 lb of asadero cheese ( or mozerella, white cheese)
1 lb of yellow cheese
package of 12 corn tortillas, preferrably white corn
4 chicken breast, full, boiled and you string it
1 chopped yellow onion
1 cup of chicken stock ( from your boiled chicken if you like)
Directions:
Boil chicken, debone it and string it
grate the cheeses, blend together
in a mixing pot take the chicken, mushrooms, cream of mushroom soup, chicken stock, green sauce and warm together until everything is coated
on the bottom of a baking dish place some of the mixture until it just coats the bottom some. Layer it with corn tortillas, some will overlap, you want them to. then spoon on the chicken mixture, then the cheese mixture, then the tortillas, you want to do this until you either need another baking dish or you run out of mixture.
Top with cheese and onions
Bake at 350 degrees until melty and onions are sstarting to cook, about 35 minutes.