Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, green chile chicken enchiladas. One of my favorites food recipes. This time, I’m gonna make it a little 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! Creamy, tangy, and filling, these Green Chile Chicken Enchiladas are an awesome comforting weeknight dinner.
green Chile chicken enchiladas is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. green Chile chicken enchiladas is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Make ready 2 small cans cream of mushroom
- Take 1 small can cream of chicken
- Take 4 chicken breasts
- Get 1/2 cup milk or half and half
- Make ready 12 green chile with stem and seeds removed
- Make ready 3 cup shredded sharp cheese or any you prefer
- Take 18 white corn tortillas
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. Hello & welcome to the Views Kitchen!
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.
Today we'll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. 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.
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