Green Chile Chicken Enchiladas

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Yields1 Serving
 4 Chicken Breasts
 1 Medium Onion (Yellow or White)(About 1/2 cup)
 1 10oz can Cream of Mushroom soup
 1 10oz can Cream of Chicken soup
 3 tbsp Butter or Mararine
 1 ¾ cups Green Chile, chopped/dicedhttps://amzn.to/3QG4VDE
 12 Corn Tortillas
 1 lb Mexican Cheese Blend, shredded
 Chicken Bouillon(I use water and powdered chicken bouillon)
 ½ tsp Cumin
1

Add the chicken to a small pot and cover it with chicken bouillon. Bring the chicken to a boil, reduce heat and simmer until the chicken is fully cooked. You'll know it is when the chicken is no longer pink inside. Let it cool, then shred the chicken with forks (save the broth, you'll need it in a later step!).

2

Preheat oven to 350º F.

3

Saute the onion in butter or margarine until it's a little soft. Add the soups, chile, broth and cumin, mix well.

4

Tear 6 tortillas in half or even into small pieces and cover the bottom of a 9" x 13" pan. Spread 1/2 the shredded chicken over the tortilla pieces, then 1/2 the sauce, and 1/2 the cheese, then repeat in layers. Be sure to cover the top with sauce and cheese before baking.

5

Bake 30-40 minutes, until very hot, bubbly and slightly browned.

CategoryCuisineCooking Method

Ingredients

 4 Chicken Breasts
 1 Medium Onion (Yellow or White)(About 1/2 cup)
 1 10oz can Cream of Mushroom soup
 1 10oz can Cream of Chicken soup
 3 tbsp Butter or Mararine
 1 ¾ cups Green Chile, chopped/dicedhttps://amzn.to/3QG4VDE
 12 Corn Tortillas
 1 lb Mexican Cheese Blend, shredded
 Chicken Bouillon(I use water and powdered chicken bouillon)
 ½ tsp Cumin

Directions

1

Add the chicken to a small pot and cover it with chicken bouillon. Bring the chicken to a boil, reduce heat and simmer until the chicken is fully cooked. You'll know it is when the chicken is no longer pink inside. Let it cool, then shred the chicken with forks (save the broth, you'll need it in a later step!).

2

Preheat oven to 350º F.

3

Saute the onion in butter or margarine until it's a little soft. Add the soups, chile, broth and cumin, mix well.

4

Tear 6 tortillas in half or even into small pieces and cover the bottom of a 9" x 13" pan. Spread 1/2 the shredded chicken over the tortilla pieces, then 1/2 the sauce, and 1/2 the cheese, then repeat in layers. Be sure to cover the top with sauce and cheese before baking.

5

Bake 30-40 minutes, until very hot, bubbly and slightly browned.

Notes

Green Chile Chicken Enchiladas

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