Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, green chile chicken enchiladas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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.

green Chile chicken enchiladas is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. green Chile chicken enchiladas is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have green chile chicken enchiladas using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make green Chile chicken enchiladas:

1. Take 2 small cans cream of mushroom
2. Take 1 small can cream of chicken
3. Get 4 chicken breasts
4. Make ready 1/2 cup milk or half and half
5. Prepare 12 green chile with stem and seeds removed
6. Prepare 3 cup shredded sharp cheese or any you prefer
7. Prepare 18 white corn tortillas

Green Chicken Enchiladas - Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever! So whenever I stop by this TPF, I order two things: a California burrito and green chicken enchiladas. I never deviate from this order. These Green Chile Chicken Enchiladas have the perfect combination of flavors.

Instructions to make green Chile chicken enchiladas:

1. boil chicken breasts until completely cooked, let cool and shred.
2. clean and chop green Chile
3. preheat oven to 350
4. add shredded chicken to large pot and lightly season with creole seasoning and mix. add chopped green Chile, and cook over medium heat 3-5 minutes.
5. add cans of cream of mushroom and cream of chicken to chicken to green Chile mix. stir in milk until sauce thinned a bit and easier to stir. I like to add a bit of pepper as well.
6. spoon about 2-3 tablespoons of sauce on bottom of 13x9 pan, spread thin it just keeps tortillas from sticking. cover bottom with 6 corn tortillas, add sauce, and add desired amount of cheese. repeat layers with remaining tortillas and sauce. I do three layers, sometimes four if I have enough room…. feel free to add extra cheese to top layer.
7. bake in oven uncovered for at half an hour or until cheese is nice and bubbly.
8. serve with beans, rice, salad, or top with sour cream, lettuce and tomato, or fried egg.
9. • can use 1lb ground beef instead, just exclude cream of chicken and add extra can cream of mushroom. can also use yellow corn tortillas, fry until soft in oil before layering in casserole. can be served by individual layers instead of casserole or rolled and covered with sauce.

Shredded chicken, savory salsa verde, and Monterey Jack cheese is a But, with this green chile chicken enchiladas recipe, I wanted to make everything from scratch and make them a healthier, lighter version of a. These green chile chicken enchiladas are made with shredded chicken and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. Green Chile Chicken Enchiladas are a classic American family favorite! How to Freeze Chicken Enchiladas: Chicken enchiladas can easily be frozen and reheated. It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect!

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