Chicken Enchiladas

From the kitchen of Toni - Arizona

Let me see if I can do this to make sense. I don't normally have a particular measured out way of cooking, just add here and there and see how it comes out (I think we are all like that).

About 4 boneless skinless chicken breasts, boil and shred
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped green chiles, or if you prefer to buy them fresh
    and roast yourself (this is what I prefer, but we can't always
   get them decent)
1/2 medium onion, chopped
Grated Cheddar cheese, about 1 pound
Corn tortillas - I use anywhere between 10 to 12,
    torn into bite size pieces
Canola oil or your choice of oil

Boil your chicken and then shred it. Set aside. In large pan add both soups (do not add water or milk), green chiles and chopped onions. Now add your chicken to this. Heat to a slow simmer.

In a separate pan, heat about 1/4 to 1/2-inch oil. Add your torn corn tortillas and soft fry them. You don't want them crunchy. Drain excess oil from tortillas on paper towel.

Add your soft fry corn tortillas to the chicken mixture. You will need to play with the amount of tortilla you add until it looks like you have enough tortillas added without making it too dry. Shut off heat. Now add about 1/2 of the grated cheese. You may also add some sour cream to this if you wish.

Spread mixture in a  greased baking dish. I normally use a 13 x 9-inch pan for this. Top with more grated cheese and bake at 350 degrees F for 20 to 30 minutes or until bubbly.

To finish this off you can top with salsa, sour cream and/or guacamole.

Warning! Don't take too big of a piece of this, it is very filling and catches up with you. I think it swells in your stomach!