Cherylanns Green Chile Chicken Enchiladas Recipe

Cherylanns Green Chile Chicken Enchiladas

From cherylannxo 15 years ago

A little messy to make. but definitely worth every bite. I have lots of requests for these at get-togethers.

In a large pot, place the chicken, water and salt. Bring to a boil and cook the chicken 20-25 minutes, until the chicken easily shreds.
Remove the chicken from the stock, and place in a bowl to shred with 2 forks (it will be too hot for your fingers). Reserve the stock.
In a medium bowl, with a whisk, combine soup, chile verde sauce, and chicken stock until smooth. Pour 1/2 cup of soup mixture in with shredded chicken and mix well. Pour 1 to 1 1/2 cups soup mixture in a pie plate for dipping the tortillas (after frying). The remaining mixture is for pouring over the enchiladas.
In the bottom of a medium skillet, pour about an 1/2" depth of oil. Heat oil over medium-high heat. Fry tortillas 1 at a time, 10 seconds on each side turning with tongs and remove, dipping tortilla in soup mixture in pie plate. then place the tortilla on a plate. Place 1/4 cup chicken in center of tortilla in a line; roll up and place in a 13x9" baking dish. Repeat process with remaining tortillas.
When finished rolling and the baking pan is full. Pour remaining soup mixture over the enchiladas. Sprinkle the shredded cheese over the top. Then sprinkle the olives and green onion over the top of the cheese.
Cover and bake in a 350* oven for 25-30 minutes; until it is warmed through and the cheese is melted. Let stand 10-15 before serving.
Garnish at the table with sour cream, If desired

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cherylannxo 15 years ago
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" It was excellent "
chefmeow ate it and said...
Yummers, these sound fantastic. Great post girlfriend. High 5 from me.
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cherylannxo Santa Nella, CA

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Reviewed by 2 people

Yummers, these sound fantastic. Great post girlfriend. High 5 from me.

chefmeow in Garland loved it

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