Tomatillo Chicken Enchiladas
2 lbs chicken - cooked & torn apart
1 package tortillas (specifiy which)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup almond milk
1/2 cup tomatillo salsa
1 medium onion minced
Grated mozzeralla cheese for topping
Cut tortillas into strips.
Layer with mixture of other ingredients.
Top with cheese.
Best if refrigerated 24 hours before baking.
Bake at 350 degrees until bubbly, about an hour.
Pairs Well With
This is a recipe from Donna Frantz's mom. I have melded it over the last ten years with a goal of making it a healthier yet still tasty enchilada recipe. Its a great one-dish meal!