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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Green Chile Chicken Enchiladas Recipe

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This recipe for Green Chile Chicken Enchiladas is from The Fisher/Bagley Family 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:  
4 - 6 chicken breasts
1 small can mushrooms, chopped (optional)
2 Tbsp butter
1 onion, chopped
2 cloves garlic, minced
1 1/2 cup chopped roasted green chile
2 cans cream of chicken soup
1/2 to 1 pint sour cream (optional)
3 - 4 cups grated Cheddar cheese or combination of Cheddar and Monterey Jack
18 - 20 corn tortillas
Directions:
Directions:
Cook chicken breasts in 2-3 cups water. Simmer until done. Shred or dice chicken. Save broth. Saute onion and garlic in butter. Mix onion and garlic with soup, chicken, mushrooms, and green chile. Add 1 - 2 cups broth and simmer 5-10 minutes.

In 9x13 pan, layer tortillas, chicken mixture, and cheese. Should make 3-5 layers. Top with sour cream and more cheese. Bake at 350 degrees for 45-60 minutes or until bubbly and cheese is golden brown.

Alternative 1: Heat 1 cup cooking oil in skillet until very hot. Fry corn tortillas one at a time until limp, 1/2 minute on each side, turning with tongs. Drain well on paper towels. Layer enchiladas as described above or use in Alternative #2. Bake.

Alternative 2: Mix soup with sour cream, not chicken and green chile mixture. Fill each corn tortilla with a couple of spoonfuls of chicken mixture and some cheese; roll up. Place rolled tortillas in casserole dish, seam side down. Cover with soup mixture and cheese. Bake.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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