Recipe: Tasty green chile chicken enchiladas

green chile chicken enchiladas. 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! August is my favorite time of the year, its Green Chile time!!

This enchilada recipe is sure to become a family favorite! All Reviews for Quick and Easy Green Chile Chicken Enchilada Casserole. Creamy, tangy, and filling, these Green Chile Chicken Enchiladas are an awesome comforting weeknight dinner. You can have green chile chicken enchiladas using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of green chile chicken enchiladas

1. Prepare 3 lb of skinless boneless chicken breast.
2. You need 26 oz of can of Campbell's cream of mushroom.
3. Prepare 26 oz of fresh roasted or frozen long green chile choped.
4. It's 4 cup of milk.
5. You need 1 large of onion finely cut.
6. It's 24 of corn tortillas.
7. It's 3 cup of Cheddar cheese shredded.
8. Prepare 1 of cooking oil.
9. Prepare 2 tbsp of lawry's garlic salt.
10. You need 1 packages of cream cheese.

Whether you cook a couple of chicken breasts up quickly in a skillet, or use pre-cooked chicken like rotisserie chicken or canned chicken breast, this recipe comes together easily. Green Chile Chicken Enchiladas - Creamy, cheesy and full of flavor! This recipe is absolutely to-die-for.better than a Mexican restaurant! I love the classic red enchiladas, but this green chile version is even better in my opinion.

green chile chicken enchiladas instructions

1. preheat oven to 350.
2. boil chicken once done let stand in water for at least 5 min. before cooling.
3. while chicken is boiling chop onion and shred cheese and set aside.
4. after chicken is cooled enough to handle shred and set aside.
5. put chile in pot (if frozen thaw) and add cream of mushroom, garlic salt, milk and cream cheese bring to a boil reduce heat add chicken and let simmer for 10 min stiring occasionally(sauce should not be to thick).
6. while chile is simmering heat some cooking oil in small frying pan and fry each corn tortilla for 5-10 sec on each side place on paper towel to drain.
7. in a 9x13 casserole dish put a layer of corn tortillas top wit layer of chile, onion and cheese repeat (will make 4 layers) once last layer is done cover wit cheese put in oven for 10 min just to melt cheese..

They're super creamy and the flavors taste incredible together. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. If it is going to be an especially large group, I leave out the chicken and just make several trays of green chile cheese enchiladas. Green Chile Chicken Enchiladas are a classic American family favorite! How to Freeze Chicken Enchiladas: Chicken enchiladas can easily be frozen and reheated.