Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, green chile chicken enchiladas. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a. I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.).
green chile chicken enchiladas is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. green chile chicken enchiladas is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Take 3 lb skinless boneless chicken breast
- Prepare 26 oz can of Campbell's cream of mushroom
- Get 26 oz fresh roasted or frozen long green chile choped
- Prepare 4 cup milk
- Get 1 large onion finely cut
- Get 24 corn tortillas
- Take 3 cup Cheddar cheese shredded
- Make ready 1 cooking oil
- Make ready 2 tbsp lawry's garlic salt
- Prepare 1 packages cream cheese
One of our favorite Mexican dishes - Green Chile Chicken Enchiladas recipe!! Corn tortillas stuffed with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! The whole family loves these easy chicken enchiladas! I didn't realize it until I began writing this post, but these Green Chile Chicken Enchiladas have been a constant, even milestone recipe in my life.
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.
They are inspired by my grammy's legendary green chile sour cream chicken enchiladas, which I devoured growing up, and which Grammy still serves for Christmas night dinner (don't argue with tradition). These Creamy Green Chile Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. They can be made ahead of time and refrigerated for an easy make-ahead dinner! If you have never had White Green Chile Chicken Enchiladas before, stop the insanity now!. These Creamy Green Chile Chicken Enchiladas are a crazy delicious.
So that’s going to wrap this up with this special food green chile chicken enchiladas recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
