MOM’S GREEN CHILE CHICKEN ENCHILADAS

Ingredients:

• 1 large chicken breast
• 2 Tbsp. OBTC Hatch Green Chile Powder
• 2 tsp. OBTC Thirteenth Wonder
• corn tortillas
• 1 can of cream of mushroom soup
• 1 bag of Bueno Green Chile (your heat preference)
• ½ onion
• 2 cups Colby Jack cheese, grated (more if preferred)
• 2 cups water

Directions:

1. Preheat the oven to 350℉.
2. Finely dice ½ of an onion.
3. Boil your large chicken breast and ½ onion in 3 cups of water.
4. Remove and chop your chicken breast into bite size pieces.
5. Add chicken back into the pan and add in your cream of mushroom soup can.
6. Add 2 tsp. of OBTC Thirteenth Wonder and 2 Tbsp. of Hatch Green Chile Powder, as well as Bueno Green Chile (per your heat preference) into the pan with chicken, onion, and cream of mushroom soup.
7. Simmer all ingredients until all are mixed in and heated.
8. Thicken if need be (corn starch).
9. In a large baking dish, layer corn tortillas, topped with cheese, and then topped with mixture.
10. Repeat process until done (your final layer should be cheese).
11. Bake at 350℉ for 35-40 minutes.
12. Let sit 10 minutes prior to cutting & serving.
13. Serve with lettuce, tomatoes, avocado, & sour cream.