Green Chile Chicken Cheese Enchiladas |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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These are straight up New Mex. I moved there from Dallas Texas and never once thought about anything besides Tex Mex. Came chilie season in Albuquerque... I discovered the joy of green chilies. (canned or peeled will work) Ingredients:
1 roasting chicken |
12 whole green chilies or 4 (4 ounce) cans diced green chilies |
1 (8 ounce) package corn tortillas |
1 (8 ounce) bag of shredded cheddar cheese |
2 (6 ounce) cans cream of mushroom soup |
Directions:
1. Boil chicken and debone, put in a bowl.
2. Peel green chile and empty into the bowl with the chicken.
3. Add the two cans of mushroom soup.
4. Mix ingredients together well in the bowl.
5. Start with a 8 by 5 pan with 6 tortillas on the bottom; add mixture and cheese, repeat until pan is full.
6. Put in the oven on 350°F for 40 minutes, until top tortillas are crunchy.
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