Green chili chicken enchilladas. 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! 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.

I used both Medium Green Chili Sauce and Mild Red Sauce. I also boiled the chicken with Garlic Salt (as suggested by others) and then shredded and added a dash of red pepper (cheyenne) to the chicken. It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect! You can cook Green chili chicken enchilladas using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Green chili chicken enchilladas

Prepare 1 can of cream of chicken (10.5 oz.).
It's 4 large of boneless skinless chicken breast.
You need 1 1/2 cup of hatched chpped green chili (no canned. can also use buenos).
It's 1 1/2 cup of mild shredded cheese.
You need 4 tbsp of milk.
You need 1 tbsp of season salt.
You need 1 tsp of black pepper.
It's 1 tsp of garlic salt.
It's 1/2 small of yellow onion (chopped).
It's 12 of white corn tortilla.
Prepare 1/4 cup of veggy oil.
You need 1 of optional toppings : chopped lettus an tomato. dollup of sour cream.

Green Chile Enchiladas Recipe with tender chicken, tasty green sauce, cheese, and sour cream, gets baked in the Look no further than this recipe for Green Chicken Chile Enchiladas! While they don't necessarily look pretty, thanks in part to the green enchilada sauce, I assure you, they ARE tasty! Green Chicken Enchiladas - Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever! And that's these weeknight green chicken enchiladas.

Green chili chicken enchilladas step by step

preheat oven to 400·.
dont forget to wash your hands..
in large pot bring your chicken breast to boil for about half hour..
when chicken is done..drain and chop as small as possible..
in sauce pan combine your chicken ..chopped onion.. cream of chicken .. choppd green chili.. thee half cup of cheese and all spices. cook on med. heat for about 5-7 minutes..
while the chicken mix cooks. heat oil in small pan. fry 4 corn tortillas one at a time. not too long you want soft corn tortilla not crispy..
layer the bottom of a deep small oven pan with corn tortilla. turn chicken mix off and add 3 large heaps of mixture to corn tortilla. spread all over. continue to layer corn tortilla and mixture..
top with cheese and put in over for 10 minutes..
let cool and serve with shredded lettuce chopped tomato and a dollup of sour cream..

It's super simple and easy to assemble, and you get to repurpose leftover rotisserie. Add the onion and chili powder and cook until the onion is tender. Green Chile Chicken Enchiladas are a classic American family favorite! Chicken enchiladas can easily be frozen and reheated for later enjoyment. Simply assemble the enchiladas as instructed in the recipe.