Ingredients:
16 soft corn tortillas
2 (10 3/4 ounce) cans campbell’s condensed cream soup ( my preference is mushroom)
2 chicken breasts, diced
2 (4 ounce) cans mild green chilies
cheddar cheese, grated
garlic, granulated ( not garlic powder or salt)
1 (10 3/4 ounce) cans milk ( use the soup can)
Directions:
In a saucepan cook the chicken.
Season to taste with garlic.
To the chicken add soup, milk and green chilies.
Simmer.
Stir occasionally to prevent scalding.
Heat a skillet to medium-high.
Cook the tortillas one at a time for approximately 10 to 20 seconds on each side on the dry, hot skillet.
DO NOT OVERCOOK.
TORTILLAS WILL REMAIN SOFT AND PLIABLE.
On a plate build the tortillas by layering the ingredients in the following order:tortilla, chicken/ chile/ soup mixture, cheddar cheese.
Repeat the layering process 4 times per plate.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.