Rolled Green Chile Chicken Enchiladas the New Mexican way Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1- fresh, free range chicken. Catch, kill, pluck, boil and pick clean...
Oh wait. Just kidding
Ok here it is:
3 or 4 chicken breasts or two breasts/ two thighs. (Sometimes I like a little dark meat in them.)
1 large (15-16 oz) can Old El Paso (or equivalent) mild (medium/hot whatever you like) green
chile enchilada sauce
2 cans cream of chicken soup,
milk
corn tortillas
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Directions: |
Directions:Boil chicken until done. Cool and pick meat off and then add to 1 large can Old El Paso (or equivalent) mild green chile enchilada sauce, two cans cream of chicken soup, two soup cans milk-all stirred together. Place on stovetop and heat.
You can fry your corn tortillas, but if you can find white corn ones, they are nice and tender and I dont fry them. You want to be able to roll them without breaking. But I do microwave them.
Fill a tortilla with soup/chicken combo and add some cheese. Roll up. Place in pan and repeat about 14 times. That will make a good sized pan. Save enough sauce to cover entire "casserole" once you're done rolling them up. Sprinkle cheese on top. I love the Mexican Blend cheese that's already shredded. Yum. Bake at 375* until bubbly in middle. If it gets too toasty on the edges before the middle is bubbling, decrease temperature to 350* until done or cover with foil. Takes about 20-25 minutes. It's easy and delicioso! We like to serve them with shredded lettuce, diced tomatoes and sour cream! You can do the same process minus the chicken for a vegetarian option. |
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