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Green Enchies Recipe

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This recipe for Green Enchies, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Virginia Hollenshead Devoll
Added: Sunday, June 14, 2009


2 cans Campbell's Cream of Mushroom soup
1 (13-oz.) pkg. of frozen Bueno Green Chile Chopped - Mild (found at Kroger, canned chiles won't do your dish justice)
2 doz corn tortillas
1 (med.) yellow onion, chopped
1 clove garlic, chopped
3 - 4 c. grated Colby Jack cheese
pepper to taste
shredded grilled chicken, optional

Heat the soup & the frozen chiles together in a lg. pot. I just dump it in & let the chiles melt in the pot. Add the garlic & season with pepper. If the sauce is too thick, add a little milk.

In a casserole dish, layer the following: Start with a little sauce at the bottom of the casserole.

1. tortillas
2. sauce
3. cheese
4. onion
5. chicken (optional)

Repeat the layers to fill the casserole. End with the last of the sauce and cheese. Cover with foil and bake at 350º for 45 min. to 1 hr.

If you like spicier foods, try Bueno's Green Chile Chopped - Hot instead of the Mild or to kick it up even further, add a chopped jalapeño to the sauce. Grill the chicken seasoned with Fajita seasoning, then add for a more Southwestern flavor. If you don't like Cream of Mushroom, try Cream of Chicken.

Personal Notes:
Personal Notes:
Virginia is the wife of Casey Devoll & the daughter of Jerry & Barbara (Chandler) Hollenshead & the granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead.




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