my mom's green chile chicken enchilada's

This recipe is one my mother has done for as long as I can remember. Growing up my mother didn't really cook. But this is one of my favorite meals of hers. She not one to really follow recipe's so I don't have exact measurements for the seasonings, so just go with it! With Fall in the air and fresh hatch green chile feeling the New Mexico air I thought it seems appropriate to share this meal. It's a very easy meal, enjoy!

What you need: a can of white chicken, 505 green chile, a can of cream of chicken soup, a can of cream of potato soup, oregano, garlic powder, corn tortilla's, cheese, and cilantro.

Drain and cut up the chicken, cook in a large deep skillet.

Add your soups: cream of chicken, and cream of potato

Add about 3/4 of the 505 green chile. If you are lucky enough to have some hatch green chile, add that right about now. Mix all together, and add some oregano and garlic powered. I probably do about a tablespoon of each, maybe more.

Layer a square pan with 4 corn tortillas.

Pour in half of your chicken mixture.

Top with cheese.
Repeat.

Cook in a 350* oven for 30 minutes.

Top with cilantro. Serve with rice, black beans, and sour cream.

my mom's green chile chicken enchilada's
1 can white chicken, drained and shredded
3/4 bottle of 505 green chile
1 can cream of chicken soup
1 can cream of potato soup
1 T oregano
1 T garlic powder
8 corn tortilla's
2 cups shredded cheese
chopped up cilantro

Mix chicken, green chile, chicken soup, potato soup, oregano and garlic powder in a large deep skillet. Bring to a boil. Layer 4 corn tortilla's on bottom of square pan, top with 1/2 chicken mixture, and top with 1 cups shredded cheese. Repeat. Put in 350* oven for 30 minutes. Top with desired toppings and sides. Enjoy!