green chili chicken enchiladas
From lexisone 15 years ago
- 30 minutes to make
- Serves 68
i recently moved to new mexico and my step daugter LOVES green chili chicken enchiladas. my friend taught me how to make them and i lowered the fat content and spruced them up a little bit. pretty easy all in all. Read more this is the version for the flat (lasagna/layered) type versus the rolled. this version also uses fresh roasted green chilis over the cans. See less
Ingredients
- 1 whole chicken, cooked, cut up, and skin removed (can sub 1lb boneless skinless breast/thighs/legs/etc.. shopping list
- 1/2 lb - 1lb fresh roasted green chilis, seeded and chopped (more on taste and heat preference) shopping list
- 2 cans fat free cream of mushroom soup shopping list
- 2 cloves garlic, minced shopping list
- 1/2 large onion chopped shopping list
- 1 tlbs good dried oregano (mexican preferred) shopping list
- salt and pepper shopping list
- 2 tlbs corn/vegetable oil shopping list
- 10-14 white corn tortillas shopping list
- 3/4 lb low fat cheddar cheese shopping list
How to make it
- heat oven to 375
- heat oil in a dutch oven
- saute onion and garlic in oil until translucent
- add chicken
- season mix with oregano, salt and pepper
- add 2 cans of soup
- add about 1 can of water - you want the consistency of a thick stew
- add seeded and chopped green chilis
- bring to a simmer and remove from heat
- add some of the sauce/chicken mix to the bottom of a 9x13 baking dish
- add a layer of tortillas
- top with a layer of the chicken
- top with a layer of cheese
- repeat until all chicken mix is used.
- top with a final layer of tortilla and cheese
- bake in oven for about 30 minutes until cooked through, cheese melted, and topped brown.
People Who Like This Dish 3
- incutech Nowhere, Us
- rifmstr625 Minneapolis, MN
- auntybea Vernon, Canada
- lexisone Albuquerque, NM
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