Green Chile and Chicken Enchiladas 1 chicken 1 cup chopped onion 2 cloves garlic, mashed 2 cups broth 1 can mushroom or cream of chicken soup 1 can milk (canned or whole) 6 long medium hot green chiles, roasted and peeled 1 1/2 to 2 pounds Colby cheese 18 corn tortillas Boil chicken (season with salt, pepper and onion flakes) until tender. Cut into small pieces, save the broth; need at least 2 cups. In a skillet, brown onion slowly. Add cloves garlic and sauté; set aside. Mix remaining ingredients except for cheese and tortillas. Add chopped chicken, onion and garlic. Rinse out skillet in which onion was cooked with a little of the broth. Let simmer 10 minutes. Grate Colby cheese. Fry tortillas until soft (this only takes a couple seconds). Layer the following in a 9 x 13-inch cake pan; start with a small amount of chicken mixture. Use 6 tortillas in each layer. Use chicken mixture and cheese between layers. Top with cheese. Bake at 350 degrees F for about 30 minutes.