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Creamy Green Chili Chicken Enchiladas Recipe

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This recipe for Creamy Green Chili Chicken Enchiladas is from Falcon Park Ward Cookbook, 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:  
2 T. butter
1 onion, chopped
2 c. cooked chicken, chunked
2 cans cream of chicken soup
1 can diced green chilies
1 can evaporated milk
1 pkg. flour or corn torillas
grated cheese
Directions:
Directions:
Sauté butter and onions. Mix the onions with the rest of the ingredients, except tortillas. Tear flour or corn tortillas into fourths. Beginning and ending with sauce, layer the tortillas and sauce in casserole dish. Top with grated cheese. Bake at 350º for 30 minutes or until golden brown and bubbly.
Personal Notes:
Personal Notes:
There are two other similar recipes that were submitted.
Martha Ludwig’s White Chicken Enchiladas uses the same ingredients and amounts, except for the following: 3 - 4 c. cooked chopped chicken, 1 can cream of chicken soup & 1 can cream of mushroom soup, and instead of the milk you use 1 c. sour cream. Martha does not use the onion and butter in her recipe and she bakes it at 375º for 45-50 minutes.
For Shaunna Spain's Chicken-Tortilla Casserole, she uses 12 corn tortillas and browns them in hot oil. In addition to the onion and diced green chilies the recipe calls for 1 finely chopped green bell pepper. She sautés these together and then combines the soup (she uses 2 cans cream of mushroom) and evaporated milk and adds this to the onion mixture. Shaunna uses 1 whole canned chicken or a whole boiled chicken. She layers the tortillas, then small pieces of chicken, then soup mixture, and then cheese. Repeat so you have about 3 layers. This is best left in refrigerator overnight for flavors to blend. Bake at 350º for 1 hour.

 

 

 

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