New Mexico Green Chile Chicken Enchiladas Easy Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Steps:

• Cut chicken into small bite-sized pieces.
• Brown in frying pan.
• In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
• Then add the garlic, onion, green chile.
• Preheat oven to 350 degrees.
• Cover the bottom of a 12x9 baking dish with a thin layer of the sauce.
• Cover with half of the tortillas.
• Put half of the cooked chicken on top of the tortillas.
• Spread half of the remaining sauce over the chicken.
• Top with half of the cheese.
• Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
• Bake 350 degrees for 30 minutes.
• Allow several minutes to cool.
• Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
• Yum.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Run 1 tortilla through the hot oil until softened, 2 to 3 seconds per side; transfer to a plate. Layer a dry tortilla on top of the cooked tortilla on the plate. Cook another tortilla in the hot oil and stack on the dry tortilla. Repeat process until all the tortillas are used.
• Cook and stir chicken and onion in the same skillet, adding more oil if needed, until chicken is 2/3 done, about 10 minutes. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
• Layer tortillas in a 9x13-inch baking dish; top with chicken mixture, enchilada sauce, Monterey Jack cheese, and mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
• Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

Steps:

• Combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking.
• After sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish. I start with a some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas.
• It goes as high as there is ingredients (usually 4 or 5 layers).
• Then we bake in 350 degree oven for about 20 minutes. After 10 minutes of cooling down, it is ready to be served.
• I'm a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.