The other day my other mother was here and she walked me through how to make Green Chili Chicken Enchiladas. She brought the hatch green chili straight from Albuquerque. The recipe is rather simple and goes as follows:
You Will Need:
- 1 or 2 cans of Cream of Mushroom Soup, or Cream of Chicken Soup (or both; depending on how much you want to make)
- Corn Tortillas
- White Onion
- 1/4 cup water
- Shredded Cheese (kind of your choice)
- 8x13 casserole pan
- Green Chili (hotness of your choice)
- 2 to 3 cooked and shredded chicken breasts
Directions
- 1. Preheat the over to 350
- 2. Combine soup, green chili, chicken, and water in a medium sauce pan. Heat on low until just boiling, reduce heat and simmer for about 10 mins.
- 3. Line corn tortillas on the bottom of casserole dish. (Tortillas can be cooked in oil, but to lessen calorie content, I don't) Spoon chicken and soup mixtures on top of tortillas in a thin layer, or thick as you chose.
- 4. Line more corn torillas on top, and layer as desired.
- 5. Top with cheese and chopped onions.
- 6. Bake for 15-20 mins or until cheese is fully melted.
So, thats my simple recipe. More to come as I am able to cook! I think the next thing one will be the Potato Cheese Casserole. Stay tuned!
