Green Chili Chicken (Tortilla) Enchiladas
This recipe came from Vicki.
Ingredients
| Ingredients | |
|---|---|
| 4 cans | (like the size of large tuna cans) of cooked chicken in water - or 1 deboned chicken |
| **** if Deboned chicken is used |
If you used a deboned chicken, then make sure to season the chicken with Onion, Celery, rosemary, black peppercorns, kosher salt & dill weed. |
1 package |
flour tortillas (torn into quarters) |
| 1 big can | cream of chicken soup (or 2 small cans) |
| 1 big can | whole green chilis (one mild + one hot) or (two mild) - chopped into diced pieces |
| 3/4 can milk | use soup can for measure |
| 1 lb | shredded sharp (or medium) cheddar cheese |
Preparation
Mix the milk, soup & green chili together
Layer the above ingredients starting with themilk mixture, next tortillas, then chicken & cheese & repeat.
You should be able to get 2 layers if not 3 in a casserole dish.
Finish the last layer in this order, tortillas, chicken soup and then sprinkle cheese on top.
Cover & bake at 350 covered for at least 1 hour or until bubbling & brown on the top. Check it. I find at different altitudes I have to cook longer.
Remove the lid and bake for an additional 15 minutes or so to brown the top.
After removing from the oven, let it set for at least 15 - 30 minutes to set. It will be easier to cut.
You can serve this with fresh tomatoes, fresh lettuce, sour cream, avocados, etc. This usually makes a great meal!