06 January 2017

Corina's Green Chile Chicken & Cheese Enchiladas


Corina's Green Chile Chicken&Cheese Enchiladas
What You'll Need:
13X9 Inch Casserole (glass preferred)
1 1/2lbs chicken breasts or ( three cups shredded chicken)
1 TBS garlic powder
1 TBS onion powder
1 TBS cumin
1/3 cup sour cream
1 26 oz can cream of chicken soup
1 28 oz can Hatch green chile sauce or Macayo's
2 small cans diced fire roasted green chiles (I use mild)
2 small cans sliced black olives (optional)
1 2cup package of shredded chedder cheese
1 2cup package of shredded montery jack cheese
1. Start with boiling 1 1/2lbs chicken breasts.
Fill pot with water enough to cover chicken breasts.
Bring water to a boil and put chicken breasts in.
Cover and lightly boil for about 30-40 minutes until chicken reaches 170F
and is no longer pink inside and juices run clear.
2. When done take out and put on a cutting board to cool.
When cool take two forks and shred the chicken. Or you can just use your hands like I do.
Put shredded chicken in a bowl and set aside for later.
3. Get a medium to large bowl ready and mix together the can of cream of chicken,sour cream,garlic powder,onion
powder,cumin, green chile sauce, cans of green chile's, and 1 1/2 cans of the sliced black olives (optional).
Set aside.
4. Put your cheeses in a seperate bowl and set aside.
5. Take 6 corn tortillas and place them on the bottom of the casserole dish in three rows of two.
6. Start to layer everything (this is the fun part).
Put about 1 cup of shredded chicken on top evenly of the corn tortillas.
Then pour or spoon 1 cup sauce mixture evenly on top covering all the chicken and tortillas lightly with sauce.
Next, sprinkle cheeses evenly all over the tortillas and mixture.
Layer the same way till you fill the casserole almost to the top (about three layers).
(tortillas,chicken,sauce,cheese and repeat)
Throw on some extra cheese, sauce, and the 1/2 leftover can of black olives to your desire on the top and bake in a
350F oven for about 30-40 minutes untill cheese is melted and bubbly.
Let sit for about ten minutes to cool and let the flavors meld together.
NOTE: if you have extra sauce left it makes a great dip for some tortilla chips as a snack!
Take a spatula,cut, and serve.

Recipie by 

No comments:

Post a Comment

What I'm Reading (September 2019)

I like to read. That's an understatement, I like to read ALOT! It's currently two weeks into September, and these are the books...