Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, green chile chicken enchiladas. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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green Chile chicken enchiladas is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. green Chile chicken enchiladas is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook green chile chicken enchiladas using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make green Chile chicken enchiladas:
- Make ready 2 small cans cream of mushroom
- Prepare 1 small can cream of chicken
- Take 4 chicken breasts
- Get 1/2 cup milk or half and half
- Get 12 green chile with stem and seeds removed
- Prepare 3 cup shredded sharp cheese or any you prefer
- Take 18 white corn tortillas
If it is going to be an especially large group, I leave out the chicken and just make several trays of green. These green chile chicken enchiladas are made with shredded chicken and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. These easy green chicken enchiladas taste like they came from a restaurant and are the perfect way to use up leftover chicken. Add the chicken, beans, and green chile.
Instructions to make green Chile chicken enchiladas:
- boil chicken breasts until completely cooked, let cool and shred.
- clean and chop green Chile
- preheat oven to 350
- add shredded chicken to large pot and lightly season with creole seasoning and mix. add chopped green Chile, and cook over medium heat 3-5 minutes.
- add cans of cream of mushroom and cream of chicken to chicken to green Chile mix. stir in milk until sauce thinned a bit and easier to stir. I like to add a bit of pepper as well.
- spoon about 2-3 tablespoons of sauce on bottom of 13x9 pan, spread thin it just keeps tortillas from sticking. cover bottom with 6 corn tortillas, add sauce, and add desired amount of cheese. repeat layers with remaining tortillas and sauce. I do three layers, sometimes four if I have enough room…. feel free to add extra cheese to top layer.
- bake in oven uncovered for at half an hour or until cheese is nice and bubbly.
- serve with beans, rice, salad, or top with sour cream, lettuce and tomato, or fried egg.
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- can use 1lb ground beef instead, just exclude cream of chicken and add extra can cream of mushroom. can also use yellow corn tortillas, fry until soft in oil before layering in casserole. can be served by individual layers instead of casserole or rolled and covered with sauce.
Why you'll love these Green Chile Chicken Enchiladas. Made with shredded chicken, Greek yogurt, salsa verde and a host of warming spices, this is a fiesta of flavors without feeling too heavy. A layer of jack on top, cheese in the filling - this is will satisfy any cheesy craving. One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese!
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