Green Chili Chicken Enchilada Recipe
Green Chili Chicken Enchiladas
One of My Husband's Favorites!
The following recipe is made with Old El Paso canned, mild green chili sauce. It has the wonderful, earthy taste of the Anaheim pepper without being overly hot. If the sauce is too hot for your taste, you can dilute it with about ¼ to ½ a can of cream of chicken soup, depending on how hot you like it. It still has the green chili taste, but not as hot. These are wonderful enchiladas and are easy to make. The following recipe makes 6 enchiladas.
2 large chicken breast, cooked
1 cup stewed tomatoes, drained
¼ teaspoon garlic salt
1 cup chopped onions
1 can Old El Paso Mild Green Chile Sauce
¼ to ½ can condensed cream of chicken soup, optional
½ cup cooking oil, your choice, I use Canola Oil
6 corn tortillas
2 cups shredded colby cheese,I normally use colby/jack cheese, your choice
Square casserole dish
Cut the cooked chicken into bite size pieces and tear it apart to shred it. Place in a skillet on medium low heat.
Add the stewed tomatoes, garlic salt and chopped onions and simmer. Wisk together the green enchilada sauce and the ½ can of cream of chicken soup. (Use less soup for more heat.) Add ¼ cup of this mixture to the chicken and tomatoes mixture, mix well and leave simmering on low heat.
Take about 1 tablespoon of this mixture and smear around in the bottom of the casserole dish.
Put the oil into a skillet on medium high, when the oil is hot, place tortillas in oil one at a time. Fry lightly, don’t let it get crisp. As you take a tortilla out of the oil, place it on a paper towel to drain. Now lay the tortilla on a plate and spoon chicken mixture into the middle, add some cheese and roll up. Now place that into the casserole dish.
Once you have all the enchiladas rolled up, pour the remaining sauce over the top and add the remaining grated cheese.
Bake on 425 degrees, just until the cheese is melted. Serve and enjoy! I usually serve with home made Spanish rice and refried beans. Add some tortilla chips and sliced avocado and you have a wonderful meal in about 30 minutes.
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