This recipe is Important to our family because it was brought down from generations and generations of our ancestors. When we have family gatherings my familly brings certain dishes and Enchillada de Pollo is one of the main dishes there.
~ 1 (10.75 ounce) cream of mushroom soup
~ 1 (15 ounce) jar chunky salsa
~ 1(8 ounce) packaged cream cheese, (softened)
~ 1/2 Marzetti Slaw Dressing
~ 1 1/2 pounds Chicken cooked and cubed
~ 2 cups of Montery Jack cheese
~ 1 Bunch of green onions
~ 1(4.5 ounce) can chopped green chilies
~ 8 Flour tortillas
First you boil the boneless chicken breast, once its ready you shred it. Then you toast the green chilies then you peel them, get rid of the seed, and then chop them. Then you mix the chile with the onions and add garlic. Add a can of cream of mushrooms with one cup of water, add the chicken, bring to light boil, add salt and pepper. Grab the corn tortillas, dip in the mixture and you can either roll the enchilada or layer them and add shredded cheese.