Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, green chile chicken enchiladas. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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! 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. This enchilada recipe is sure to become a family favorite!
green chile chicken enchiladas is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. green chile chicken enchiladas is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook green chile chicken enchiladas using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make green chile chicken enchiladas:
- Make ready 3 lb skinless boneless chicken breast
- Prepare 26 oz can of Campbell's cream of mushroom
- Make ready 26 oz fresh roasted or frozen long green chile choped
- Prepare 4 cup milk
- Prepare 1 large onion finely cut
- Take 24 corn tortillas
- Take 3 cup Cheddar cheese shredded
- Get 1 cooking oil
- Make ready 2 tbsp lawry's garlic salt
- Prepare 1 packages cream cheese
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. They're super creamy and the flavors taste incredible together. It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect!
Instructions to make green chile chicken enchiladas:
- preheat oven to 350
- boil chicken once done let stand in water for at least 5 min. before cooling
- while chicken is boiling chop onion and shred cheese and set aside
- after chicken is cooled enough to handle shred and set aside
- 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)
- 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
- 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. It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect! David Tanis shows us how to incorporate New Mexico's favorite hot pepper into cheesy enchiladas. Green Chile Chicken Enchiladas are a classic American family favorite! How to Freeze Chicken Enchiladas: Chicken enchiladas can easily be frozen and reheated.
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