Green Chile Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cans Cream of Chicken Soup (Do not add water.)
2 Cans Chicken with Rice Soup (Do not add water.)
2 - 3 Chicken Breasts - Shredded
Green Chile (Chopped, seasoned with fresh garlic and salt) - Desired Amount
Colby Jack Cheese - Grated
18 White Corn Tortillas (Flash Fried Soft)
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Directions: |
Directions:Preheat Oven to 350º.
Flash fry corn tortillas.
Empty soup cans into saucepan and heat on medium setting. Add chopped green chile and shredded chicken and stir until well combined and heated through.
Spread a thin layer of soup/chicken mixture on bottom of baking dish. Top with 6 corn tortillas and then top with 1/3 of soup/chicken mixture. Top with cheese and then repeat with two more layers.
Cover with foil (poke a couple of holes in foil for venting. Bake at 350º for 30 minutes. Remove foil and bake for an additional 10 minutes. Remove from oven and let sit for at least 10 minutes prior to serving.
Enjoy! |
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Personal
Notes: |
Personal
Notes: The number of chicken breasts depends on the size. If you use too much chicken your dish can turn out a bit dry. You can also use a rotisserie chicken if you'd like. We like to use chicken that's been cooked on the grill - great flavor!
If you want thinner layers, you can use 24 corn tortillas and adjust the amount of filling on each layer.
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