Monday, September 14, 2009

Green Chile Chicken Enchiladas

I have already used the Hatch Green Chiles in a couple of recipes - Hubs had them in his omelette, I made a little snack for us: fried up a tortilla (with butter) then spread the tortilla with cream cheese, sprinkled it with cheddar cheese, onions and green chiles. Pop it in the microwave for 30 seconds (so the cheese is all melty) then roll it up like a wrap and cut into bite size pieces...

My hair stylist gave me her Grandmothers recipe for Green Chile Enchiladas - and here it is...

Green Chile Chicken Enchiladas
3 boneless skinless chicken breasts - diced or shredded
1 medium onion, diced
Green Chiles - as many as you want
Garlic Powder
2 cans Cream of Mushroom Soup
Cheddar or Monterey Jack cheese

Dice Chicken and throw them in your pan with some EVOO. Season with Salt Pepper and Garlic Powder and cook until they are no longer pink. Add the onions and green chiles until they are soft then add the Cream of Mushroom Soup. Reduce heat and let simmer until incorporated and heated through.
Heat your oven to 350 degrees. Grease a 9x13 pan (or 2 8x8 pans) layer tortillas, then soup mixture, shredded cheese and repeat. Stick the casserole in the oven for about 10 minutes - until the cheese is melted. Enjoy:)

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