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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Green Chile Chicken Enchiladas' Recipe

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This recipe for Green Chile Chicken Enchiladas' is from Young At Heart Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 to 10 yellow or blue corn tortillas

2 cups of cooked chicken, chopped (I use the fully cooked chicken strips from Trader Joe's frozen foods section if I am in a hurry)

2 cans Campbell's cream of mushroom with roasted garlic soup

1 can Campbell's cheddar cheese or fiesta cheese soup

1 container Bueno frozen green chile, thawed, or fresh green chile, chopped

1 tsp ground cumin, or more to taste

1 24-oz. package shredded cheese, Mexican blend

2 tsp garlic powder to taste

Fat Free Half & Half, enough to make mixture creamy (you can use milk if you wish)
Directions:
Directions:
preheat oven to 350º

Fry tortillas in vegetable oil about a minute on each side. Drain on paper towels. Cut them into quarters (cut in half then half again).

Mix chicken, soup, cumin, and garlic powder in a mixing bowl. Add fat free half & half, enough to make the mixture creamy (you can use milk instead if you wish).

Grease a 9 by 13 inch casserole dish with a little butter or vegetable oil. Add a layer of tortilla pieces (you do not have to cover them). Add a layer of the chicken mixture. Sprinkle a layer of shredded cheese. Repeat layers until you use up the ingredients (you will probably not use all the cheese).

Bake at 350 degrees for 40 minutes or until the cheese melts. You can also cook this in a microwave to save time.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Serve with sour cream for garnish.

 

 

 

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