Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, green chile chicken enchiladas. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
green chile chicken enchiladas is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. green chile chicken enchiladas is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we must prepare a few components. You can cook green chile chicken enchiladas using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make green chile chicken enchiladas:
- Prepare 3 lb skinless boneless chicken breast
- Prepare 26 oz can of Campbell's cream of mushroom
- Make ready 26 oz fresh roasted or frozen long green chile choped
- Make ready 4 cup milk
- Prepare 1 large onion finely cut
- Make ready 24 corn tortillas
- Prepare 3 cup Cheddar cheese shredded
- Make ready 1 cooking oil
- Make ready 2 tbsp lawry's garlic salt
- Take 1 packages cream cheese
Im going to show you how to make the best Green Chicken Enchiladas in the whole world! 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 - Creamy, cheesy and full of flavor!
Instructions to make green chile chicken enchiladas:
- preheat oven to 350
- boil chicken once done let stand in water for at least 5 min. before cooling
- while chicken is boiling chop onion and shred cheese and set aside
- after chicken is cooled enough to handle shred and set aside
- put chile in pot (if frozen thaw) and add cream of mushroom, garlic salt, milk and cream cheese bring to a boil reduce heat add chicken and let simmer for 10 min stiring occasionally(sauce should not be to thick)
- while chile is simmering heat some cooking oil in small frying pan and fry each corn tortilla for 5-10 sec on each side place on paper towel to drain
- in a 9x13 casserole dish put a layer of corn tortillas top wit layer of chile, onion and cheese repeat (will make 4 layers) once last layer is done cover wit cheese put in oven for 10 min just to melt cheese.
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. 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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