Green Chili Chicken Enchilada Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 box or can condensed cream of mushroom soup
1 1/2 c. sour cream, divided
1-2 cups cooked chicken, cut in chunks (rotisserie chicken works great)
8-16 oz fresh mushrooms, sliced (or 8-16 oz canned mushrooms, drained)
1 (4 oz) can chopped green chilies (I normally use mild)
1/2 med-large onion, minced
2 cloves (1 tsp) minced garlic (or 1 tsp garlic powder)
1 teaspoon chili powder (I use medium-hot)
1/4 teaspoon black pepper
1 - 1 1/2 cups shredded cheese (cheddar, cheddar-jack, or Monterey jack)
12 flour tortillas
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Directions: |
Directions:Pre-heat oven to 450º.
In a small mixing bowl, combine 1 1/2 cups of sour cream with the can of soup. Spray a 9 x 13 pan with non-stick spray or lightly grease. Spread a layer of the sour cream & soup mixture in the bottom of the pan.
In a large skillet, saute mushrooms, onion, and garlic until they are soft and any liquid has cooked out of the pan (or drain the liquid from the pan). Stir in chili powder, black pepper, green chilies, chicken, and 1/2 cup of sour cream. Remove from heat. Stir in 1/2 cup of shredded cheese.
Spread about 1/4 c of filling on each tortilla, roll up, and place seam side down in 9 x 13" pan you coated with a layer of sour cream & soup mixture. Cover with remaining sour cream & soup mixture. Top with remaining cheese. Bake at 450º for about 8-10 minutes. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is a very flexible recipe, so adjust to taste. I usually double the mushrooms and green chilis. You can add more cheese. I sometimes thick slice some of the mushrooms and omit the chicken. It also freezes well. If freezing, it's best to freeze them before baking. To use, thaw completely then nuke or bake until hot all the way through.
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