New Mexico Green Chile Chicken Enchiladas

Ingredients

• 1 onion, diced
• 5–6 cloves garlic, minced
• 1 cup roasted Hatch green chile, or more depending on heat preference
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1–2 lb shredded chicken
• 12–16 oz water
• 1.5 lb shredded cheddar/jack cheese
• Corn tortillas

Let's cook

1. Sauté the diced onion, then add the minced garlic and roasted Hatch green chile.
2. Stir in the cream of chicken and cream of mushroom soups, then add the water.
3. Add the shredded chicken and stir everything together. Let the sauce simmer.
4. Warm the corn tortillas on a comal.
5. Layer tortillas, chicken-green-chile sauce, and shredded cheese. Repeat for 3 layers.
6. Bake at 350°F for about 30 minutes, until the cheese is melted and golden.