Chicken Enchiladas

by Logan Williams

Recipe By : Real Food for Real People
Serving Size : 12

• 1 1/2 pounds Chicken Breast, no skin, no bone -- cut in 1" cubes
• 12 large Flour Tortillas
• 12 small Corn Tortillas
• 1 can Cream of Mushroom soup
• 1 can Cream of Chicken soup
• 1 1/2 cups Salsa
• 1/4 cup Green Chiles, diced
• 1 medium Green Bell Pepper, chopped
• 2 medium Onions, chopped
• 1/2 cup Mushrooms, canned
• 1 can Black Olives, sliced or chopped
• 1 pound Monterey Jack Cheese
• 1 pound Cheddar Cheese
• 2 cups Sour Cream, light

Shred both cheeses together. In a large bowl, mix chicken, cheeses, green pepper, onions, mushrooms, olives, chilies, soups, salsa and sour cream. In a 12 inch Dutch oven, place a layer of corn tortillas on the bottom and then a layer of flour tortillas. Next add a thin layer of the mixed ingredients. Repeat flour tortillas and mixed ingredients in layers until the top layer. Place a flour tortilla on top and then a layer of corn tortillas. Using 8 - 10 charcoal briquettes on the bottom, and 13 - 15 charcoal briquettes on the top, cook for about 30 minutes or until chicken is completely cooked. Great served with chips and salsa.
Source: "adapted from original recipe by Carlena Simon-Miller"