"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Green Chile Chicken Enchiladas Recipe

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This recipe for Green Chile Chicken Enchiladas, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Libby Carlsten
Added: Friday, September 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 - 6 chicken breasts
1 small can mushrooms, chopped (optional)
2 Tbsp butter
1 onion, chopped
2 cloves garlic, minced
1 1/2 cup chopped roasted green chile
2 cans cream of chicken soup
1/2 to 1 pint sour cream (optional)
3 - 4 cups grated Cheddar cheese or combination of Cheddar and Monterey Jack
18 - 20 corn tortillas

Directions:
Directions:
Cook chicken breasts in 2-3 cups water. Simmer until done. Shred or dice chicken. Save broth. Saute onion and garlic in butter. Mix onion and garlic with soup, chicken, mushrooms, and green chile. Add 1 - 2 cups broth and simmer 5-10 minutes.

In 9x13 pan, layer tortillas, chicken mixture, and cheese. Should make 3-5 layers. Top with sour cream and more cheese. Bake at 350 degrees for 45-60 minutes or until bubbly and cheese is golden brown.

Alternative 1: Heat 1 cup cooking oil in skillet until very hot. Fry corn tortillas one at a time until limp, 1/2 minute on each side, turning with tongs. Drain well on paper towels. Layer enchiladas as described above or use in Alternative #2. Bake.

Alternative 2: Mix soup with sour cream, not chicken and green chile mixture. Fill each corn tortilla with a couple of spoonfuls of chicken mixture and some cheese; roll up. Place rolled tortillas in casserole dish, seam side down. Cover with soup mixture and cheese. Bake.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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