Green Chili Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 68 |
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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. Ingredients:
1 whole chicken, cooked, cut up, and skin removed (can sub 1lb boneless skinless breast/thighs/legs/etc.. |
1/2 lb - 1lb fresh roasted green chilis, seeded and chopped (more on taste and heat preference) |
2 cans fat free cream of mushroom soup |
2 cloves garlic, minced |
1/2 large onion chopped |
1 tlbs good dried oregano (mexican preferred) |
salt and pepper |
2 tlbs corn/vegetable oil |
10-14 white corn tortillas |
3/4 lb low fat cheddar cheese |
Directions:
1. heat oven to 375
2. heat oil in a dutch oven
3. saute onion and garlic in oil until translucent
4. add chicken
5. season mix with oregano, salt and pepper
6. add 2 cans of soup
7. add about 1 can of water - you want the consistency of a thick stew
8. add seeded and chopped green chilis
9. bring to a simmer and remove from heat
10. add some of the sauce/chicken mix to the bottom of a 9x13 baking dish
11. add a layer of tortillas
12. top with a layer of the chicken
13. top with a layer of cheese
14. repeat until all chicken mix is used.
15. top with a final layer of tortilla and cheese
16. bake in oven for about 30 minutes until cooked through, cheese melted, and topped brown.
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