Recipe: Yummy green Chile chicken enchiladas

green Chile chicken enchiladas. I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.). Las Cruces, or Hatch really, is the chile growing capital of the world.

Add the chicken, beans, and green chile. These green chile chicken enchiladas are made with shredded chicken and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. These easy green chicken enchiladas taste like they came from a restaurant and are the perfect way to use up leftover chicken. You can have green Chile chicken enchiladas using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of green Chile chicken enchiladas

1. Prepare 2 small of cans cream of mushroom.
2. It's 1 small of can cream of chicken.
3. It's 4 of chicken breasts.
4. You need 1/2 cup of milk or half and half.
5. It's 12 of green chile with stem and seeds removed.
6. Prepare 3 cup of shredded sharp cheese or any you prefer.
7. It's 18 of white corn tortillas.

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! The first step in making green chile chicken enchiladas is to make the fresh green chile sauce.

green Chile chicken enchiladas step by step

1. boil chicken breasts until completely cooked, let cool and shred..
2. clean and chop green Chile.
3. preheat oven to 350.
4. 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..
5. 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..
6. 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..
7. bake in oven uncovered for at half an hour or until cheese is nice and bubbly..
8. serve with beans, rice, salad, or top with sour cream, lettuce and tomato, or fried egg..
9. * 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..

Start by sauteing half a chopped onion and some minced garlic in olive oil. Once softened, sprinkle in flour to thicken the mix and make a roux. 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.

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