Thread: Green Chili Chicken Enchiladas

This is one of my all time favorites and requested recipes that I've been making for years now!

Green Chili Chicken Enchiladas


Ingredients

• 1 can Cream of Chicken soup
• 1 can Cream of Mushroom soup
• 1 regular size tub of Hatch Green Chili (hot - you won’t regret it!). You can use Mild if you're taste buds prefer.
• 1 package of Blue Corn tortillas (or corn if you can't get blue)
• 3 Chicken Breasts
• Mild Cheddar Cheese
• Monterrey Jack Cheese
• 1 onion (1/2 if large onion)
• Sour Cream for topping, if desired
• Pepper

Cooking Directions

1. Boil the Chicken Breasts, then shred the meat off the bone
2. In large pan, mix soups and Green Chili (don’t worry about Chili being frozen, just throw it in and mix it up)
3. Shred the cheese (amount depends on your desires)
4. Dice the onion
5. Preheat over to 350.

After the soups and chili have cooked toss in the chicken and cook just a bit longer.

Steps for layering

1. Toss in 1 tortilla at a time to soften in the soup mixture (not too long or you’ll be spooning it out - trust me on that one)
and layer the bottom of dish with tortillas, 2 should suffix for each layer)
2. Make a layer with the soup mixture.
3. Do the same with the Cheese/onions.
4. Repeat steps 1, 2, 3 & 4 (especially Step 2)
5. After 2 layers are completed, repeat Step 2 again.

Bake in a covered casserole dish (size approx. 8x5 (med/small) for approximately 1/2 an hour I guess.

**Serving Size: 3-4 hungry people

I always double this recipe.

It is a green chili, the hatch ones are from New Mexico and supposed to be the best. We went to hatch specifically while traveling through to pick up a bag of them (Chip wanted to) and then I spent the next week grilling, peeling and freezing them with my SIL.... so not worth it!!! LOL

Originally Posted by cali~jenn

Haven't seen them.

You could use any green chilis, probably even the canned ones would still be yummy.