The best chicken enchilada's ever!

Mama’s Green Enchiladas

You need:

cheese and lots of it.

chicken cooked, anyway you want, (easy way to boil it with salt, pepper, and an onion)

reserve some chicken broth for later use if needed.

sliced green onions

corn tortillas

green enchilada sauce

mushroom soup

Pre-heat oven to 375

Heat the mushroom soup first and get it creamy then add the enchilada sauce and wisk it in. If you need to thin it a little or stretch it, add some of the chicken broth. Spray baking sheet. Heat tortillas first, then dip in sauce, shred up the chicken and put some sauce in it to eliminate the step of putting more sauce on it later, then add cheese, green onion and roll. After you’re done rolling them, put more sauce over the top, add more cheese and if you’d like add some more green onion and even black olives go well. Cook at 375 degrees for about 40-45 minutes.