NEW MEXICO GREEN CHILE CHICKEN ENCHILADAS (EASY)
A New Mexico favorite. It's quick, easy, and delicious! Don't have chicken, no problem. This recipe is great even without it. Try it, you'll love it!
Provided by vescovo
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
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.
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Samuel kajimu
[email protected]These enchiladas are the perfect weeknight meal. They're quick and easy to make, and they're always a hit with my family.
Maartje Dannenberg
[email protected]I'm always looking for new enchilada recipes and this one is definitely a keeper. I love the unique flavor of the green chile sauce.
Raja Dayan
[email protected]These enchiladas are a great way to use up leftover chicken. I usually make a big batch on Sunday and then have leftovers for lunch or dinner during the week.
Spencer Hayek
[email protected]I've been making these enchiladas for years and they're always a crowd-pleaser. I love the combination of flavors and textures.
Cindy Robinson
[email protected]These enchiladas are my go-to comfort food. They're so easy to make and they always hit the spot.
Usman Kedr
[email protected]I love this recipe! I've made it several times and it always turns out great. I usually add some extra vegetables to the filling, like bell peppers and corn.
Md Samiul Khan
[email protected]I was disappointed with these enchiladas. They were not as good as I expected.
Kashi Mobile
[email protected]These enchiladas were bland and tasteless. I think I used the wrong type of green chile sauce.
SK Sahin Alom
[email protected]The recipe was missing some important details. I had to do some research online to figure out how to make the green chile sauce.
Sb shuvo Ahmed batin
[email protected]I'm not sure what I did wrong, but my enchiladas turned out dry. I think I might have overcooked the chicken.
Joy Gift
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone loved them and I got lots of compliments.
AC Ashford
[email protected]I'm a vegetarian, so I used tofu instead of chicken. The enchiladas were still delicious and my family loved them.
Godfrey Masiti
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. I would definitely recommend this recipe to anyone who loves Mexican food.
Enjoy The life
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. The flavor was amazing and my guests loved them.
Time line treasures
[email protected]I added some extra cheese to the filling and it was delicious. I also topped the enchiladas with sour cream and guacamole.
timmy ndou
[email protected]The recipe was easy to follow and the enchiladas turned out great! I used a store-bought green chile sauce and it worked perfectly.
zahid naeem
[email protected]I'm not a huge fan of spicy food, but these enchiladas were surprisingly mild. The green chile sauce had a nice flavor without being too overpowering.
Aasis Shrestha
[email protected]These enchiladas were a hit with my family! The green chile sauce was flavorful and spicy, and the chicken was tender and juicy. I will definitely be making these again.