Green Chile Chicken Enchiladas
These classic enchiladas are a delicious comfort food with a little kick.
Servings: 8 servings
Ingredients
- ½ medium onion, diced
- 1 tbsp butter
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 cube chicken bouillon
- 1 tsp dried minced garlic
- ¼ tsp garlic salt
- ¼ tsp pepper
- ¼ to ½ cup diced green chile
- 2 cups cooked chicken breast, diced
- 2 to 3 cups shredded cheese, fiesta or Mexican blend recommended
- 14 to 16 corn tortillas
Instructions
- In a large saucepan, saute the onions and butter over medium heat until soft and just beginning to caramelize (about 5 minutes).
- Add the cream of chicken soup, cream of mushroom soup, chicken broth, bouillon cube, spices, green chile, and chicken.
- Mix everything well and turn the heat to low.
- Allow the mixture to simmer for about 10 minutes. Be sure to taste at some point during this time and add any additional spices or green chile as desired.
- Preheat the oven to 350° and spray a 2.5 to 3 qt baking dish with nonstick spray.
- Take the chicken and chile mixture off the stove and pour ¼ to ½ cup of it into the bottom of the prepared baking dish.
- Place 3 to 4 corn tortillas over the sauce in the baking dish in a single layer. You may need to rip one of the tortillas up a bit to make it fit.
- Spread more of the chicken and chile sauce over the tortillas to create a thin even layer (about ¼ to ½ a cup again).
- Sprinkle about ½ cup of shredded cheese over the sauce and tortillas in the dish.
- Repeat the layers (corn tortillas, sauce, cheese) until there is no sauce left. This will be about 4 layers and be sure the top layer is cheese.
- Place the baking dish in the oven and bake for 30 to 45 minutes, or until the cheese is golden brown.
Notes
- This is a great recipe to use my shredded chicken.
- Adapted from a recipe received at "New Mexico Red or Green" cooking class.