Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, green chile chicken enchiladas. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
green Chile chicken enchiladas is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. green Chile chicken enchiladas is something that I’ve loved my entire life. They’re nice and they look wonderful.
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste! 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. Add the chicken, beans, and green chile.
To begin with this particular recipe, we must first prepare a few ingredients. You can have green chile chicken enchiladas using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make green Chile chicken enchiladas:
- Prepare 2 small cans cream of mushroom
- Take 1 small can cream of chicken
- Take 4 chicken breasts
- Make ready 1/2 cup milk or half and half
- Prepare 12 green chile with stem and seeds removed
- Prepare 3 cup shredded sharp cheese or any you prefer
- Get 18 white corn tortillas
You can use leftover chicken, a rotisserie chicken, or cook up some fresh chicken breasts. These "White" Green Chile Chicken Enchiladas are inspired by a favorite chicken enchilada casserole my mom used to make growing up. It was a base of cream of chicken soup mixed with milk, sour cream and green chiles. Roll the tortilla and place seam side down onto prepared baking dish.
Steps to make green Chile chicken enchiladas:
- boil chicken breasts until completely cooked, let cool and shred.
- clean and chop green Chile
- preheat oven to 350
- add shredded chicken to large pot and lightly season with creole seasoning and mix. add chopped green Chile, and cook over medium heat 3-5 minutes.
- add cans of cream of mushroom and cream of chicken to chicken to green Chile mix. stir in milk until sauce thinned a bit and easier to stir. I like to add a bit of pepper as well.
- spoon about 2-3 tablespoons of sauce on bottom of 13x9 pan, spread thin it just keeps tortillas from sticking. cover bottom with 6 corn tortillas, add sauce, and add desired amount of cheese. repeat layers with remaining tortillas and sauce. I do three layers, sometimes four if I have enough room…. feel free to add extra cheese to top layer.
- bake in oven uncovered for at half an hour or until cheese is nice and bubbly.
- serve with beans, rice, salad, or top with sour cream, lettuce and tomato, or fried egg.
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- can use 1lb ground beef instead, just exclude cream of chicken and add extra can cream of mushroom. can also use yellow corn tortillas, fry until soft in oil before layering in casserole. can be served by individual layers instead of casserole or rolled and covered with sauce.
It was a base of cream of chicken soup mixed with milk, sour cream and green chiles. Roll the tortilla and place seam side down onto prepared baking dish. Serve with sour cream and spanish rice. The first step in making green chile chicken enchiladas is to make the fresh green chile sauce. Start by sauteing half a chopped onion and some minced garlic in olive oil.
So that is going to wrap this up with this special food green chile chicken enchiladas recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
