1 jar Ol’ Gringo Gourmet Green Chile Sauce
1 cup milk
1 10.5-ounce can cream of chicken soup
1 cup cheddar cheese
1 cup monterey jack cheese
½ tsp garlic salt
½ tsp cumin
14-16 corn tortillas
2 large chicken breasts
- Boil chicken breast in water. When cooked, allow to cool slightly, then finely shred. Set aside.
- In a medium sauce pan on medium heat, combine the milk and cream of chicken soup; whisk until blended. Stir in Green Chile Sauce. Add cheese and spices then stir. Heat until cheese melts and remove from heat.
- Roll a small handful of shredded chicken in to a corn tortilla and place in a 13×9” baking dish (place the seam on the bottom). Continue rolling chicken in the tortillas until the baking dish is full. Slowly pour the sauce over the rolled enchiladas, then top with more cheese.
Bake at 350 degrees for 15-20 minutes or until the cheese on top is bubbling.