Cooking with The Mommy-Files – Green Chile Chicken Enchiladas
This is one of my favorite dishes! Last week, things got a little chaotic and we actually ate from the Taco Truck a couple of times. It is so good, if you order the right things – lol! I ordered a Torta (recipe to come), the boys ate Quesadillas, and George ordered Tacos. So, here is one of my recipes I make all the time!
GREEN CHILE CHICKEN ENCHILADAS
– 4 chicken boneless, skinless chicken breasts, cooked and shredded
– 1 large container of Green Chile Enchilada Sauce
– 1 small can diced green chiles
– 1 onion, chopped
– 1 can Cream of Mushroom Soup
– 1 can Cream of Chicken Soup
– 1/2 can milk
– 1/2 can water
– lots of cheddar cheese, grated
– Yellow corn tortillas
Shred cooked boneless, skinless chicken breasts and put in a bowl to the side. Place chopped onion in a bowl and set aside. Place shredded cheddar cheese in a bowl and set aside.
In a pot, combine green enchilada sauce, cream of chicken, cream of mushroom, diced green chiles, water, and milk. Mix together and heat.
In a 9×13 pan, place 6 tortillas to create a base – 3 and 3. Spoon sauce over the tortillas. Spread chicken evenly (leave enough for another layer or 2). Sprinkle onion. Sprinkle cheese. Repeat with another layer of tortillas.
On final layer of tortillas, top with sauce and shredded cheddar. Place in a 350 degree oven until cheese is melted. Serve with beans and Spanish rice.