Recipe of Super Quick Homemade green Chile chicken enchiladas

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, green chile chicken enchiladas. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

green Chile chicken enchiladas is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. green Chile chicken enchiladas is something that I’ve loved my whole life.

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! August is my favorite time of the year, its Green Chile time!! Im going to show you how to make the best Green Chicken Enchiladas in the whole world!

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

The ingredients needed to make green Chile chicken enchiladas:

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

This recipe is absolutely to die for…better than a Mexican restaurant! Creamy green chile chicken enchiladas…cheesy, full of flavor and super satisfying! Believe me when I say these are SO GOOD! This post may contain affiliate links.

Steps 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.

Believe me when I say these are SO GOOD! This post may contain affiliate links. There are tons of recipes on how to make green chile chicken enchiladas on the internet. I have tried dozens of them, but find that I really appreciate the flavor that comes from making the green chile enchilada sauce from scratch. It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect!

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