Green Chile Chicken Enchiladas
photo by tamalita
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
1 cassarole
- Serves:
- 4-6
ingredients
-
Sauce
- 1 lb shredded cooked boneless chicken breast
- 6 green chilies, roasted, peeled and diced
- 1 (14 ounce) can cream of mushroom soup
- 1 (14 ounce) can cream of chicken soup
- water or milk, to fill both cans
- salt
- garlic
- 2 dozen corn tortillas
- 2 cups shredded cheese (colby, munster, jack or mixture)
directions
- Combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking.
- After sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish. I start with a some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas.
- It goes as high as there is ingredients (usually 4 or 5 layers).
- Then we bake in 350 degree oven for about 20 minutes. After 10 minutes of cooling down, it is ready to be served.
- I'm a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.
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Reviews
-
This is an excellent recipe! This is the first year I bought several bushels of fresh chile to roast and freeze. I love how quick and easy it is AND that it's onion free!! My changes were only slight. I used 2 cans of cream of mushroom (since that's what I had on hand). I also used the chicken broth that I boiled the breasts in instead of water/milk and added 1/2 cup low fat sour cream. I am from albuquerque and have always lightly seasoned the tortillas in oil before layering. I much prefer the extra liquid method instead. It saves so much time and is much healthier!!
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This was quick and easy to make. Caveats: I didn't buy the small corn tortillas, so I actually used less than the 2 dozen. I also used chicken broth rather than water or milk for the liquid. It is delicious comfort food, and being more of a casserole is easier to make than rolling up enchiladas individually, and tastes just as good! It makes 4 man-sized portions, but 6-8 portions for some of us! I chose low-sodium cream of mushroom and low-fat chicken soup and didn't feel like I was missing anything: there is still plenty of cheese (I used a 4-cheese Mexican blend). I am lucky enough to be able to get frozen hatch green chiles at my grocery store in SoCal, and it really makes a difference over canned. If at all possible, roast your own commonly-found Anaheim chiles at home and you won't regret it! Thanks for a great recipe from a nuevomexicano!
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I have never cooked green chile with canned soup. I'm sure my gma was turning over in her grave, but it sounded so interesting I had to try at least once. I cooked my chicken breasts in chicken stock and used that for one can of liquid and half and half for the second can of liquid. I used red rind longhorn as that's what I grew up using for enchiladas,other than that I followed the recipe as written. I also used chopped yellow onions in the layers. I must say I was pleasantly surprised. A creamy mass of comfort food for sure. Thanks Rob for sharing, looking forward to your next recipe.
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RECIPE SUBMITTED BY
I am a single father of 5 teenage boys and love it (most of the time). I enjoy cooking for my boys very much. In las Cruces, we have access to some of the best ingredients for Mexican and New Mexican food. People that move away from here have their green and red chile shipped to them by UPS just to keep their chile fix.