Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, green chile chicken enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a. I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.).
green Chile chicken enchiladas is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. green Chile chicken enchiladas is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have green chile chicken enchiladas using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make green Chile chicken enchiladas:
- Take 2 small cans cream of mushroom
- Get 1 small can cream of chicken
- Make ready 4 chicken breasts
- Take 1/2 cup milk or half and half
- Take 12 green chile with stem and seeds removed
- Get 3 cup shredded sharp cheese or any you prefer
- Prepare 18 white corn tortillas
These easy green chicken enchiladas taste like they came from a restaurant and are the perfect way to use up leftover chicken. How to make green chicken enchiladas. Mix together the chicken, cream cheese, garlic, chili powder, cumin, salt, pepper, lime and green chiles in a bowl until combined. Add a spoonful of cheese on top if desired and then roll it up.
Instructions 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.
One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! We frequently make these enchiladas when we have company over for dinner, because everyone loves them! Growing up, green chile chicken enchiladas were a staple in our family menu, and I now love to prepare them for my own family. In traditional New Mexico style, these enchiladas are stacked instead of rolled, and they are covered in a generous layer of creamy green chile sauce.
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