Have you ever made one of those meals that people ask for time and time again? The kind of meal that you often take to potlucks because it's just that good?
For me, it would be this dish.
Many years back...don't ask me how many because I really don't remember now...I learned how to make these enchiladas from my mother-in-law. I then proceeded to take them to one potluck at work and that was all she wrote!
There was no turning back!
These were requested at many potlucks after that first one. Then, even when I moved from state to state, I would make them for more potlucks.
It got so bad at one point that The Hubble and I had to come up with a vegetarian version of these. Which, we somehow did...and I was told that they were still quite delicious.
So, if you need a potluck or dinner party dish at some point, I suggest you give these a try. The recipe makes quite a bit. If you serve the enchiladas with rice and beans your meal is sure to be a hit!
Ready to learn how to make them? Let's go:
Grab your ingredients: Shredded cheese, chicken, cream of chicken soup, chopped green chiles, green chile enchilada sauce, corn tortillas. You can also add an onion, as my mother-in-law would do, but The Hubble wanted this sans onions this time.
Throw the chicken in a pot full of water and bring it to a boil...
Cook the chicken in the boiling water until the chicken turns white, about 20 minutes. Remove from the water and place on a cutting board.
Take a couple forks or use your hands and shred up the chicken. Put the shredded chicken in a large bowl.
Dump in the cream of chicken soup and the green chiles. If you are using the onion, you want to dice it up and add it at this point as well.
And mix it all up until well combined. This is your "filling."
Pour your enchilada sauce into a shallow bowl and dunk your corn tortillas in the sauce making sure the tortillas are well covered.
Lay six sauce covered tortillas in a layer at the bottom of a 13x9 inch baking dish or pan. You can also spoon a bit more enchilada sauce over the tortillas at this point if you would like.
Take 1/3 of the filling and spread it over the tortillas in an even layer.
Now take 1/3 of the cheese and sprinkle it over the filling in an even layer.
Repeat this process of tortillas, filling, cheese until you have 3 layers in the pan. The top should be the last cheese layer. Now toss it in a 350 degree F oven and cook for about 45 minutes or until the cheese is melted and bubbly.
Serve with rice and beans and great company. Enjoy!
Linked up at Mommie Cooks.
Green Chile Chicken Enchilada Casserole
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- 3 boneless, skinless chicken breasts
- 2 cans cream of chicken soup
- 3 cans chopped green chiles
- 1 can Las Palmas green enchilada sauce
- 4 cups shredded cheese
- 18 corn tortillas
- onion, diced (optional)
- Preheat oven to 350 degrees F.
- Cook chicken in boiling water until white all the way through; about 20 minutes.
- Shred chicken; add cream of chicken soup, green chiles and onion (optional)
- Pour enchilada sauce into shallow bowl; coat tortillas.
- Layer sauce smothered tortillas in even layer covering the bottom of a 13x9 inch pan.
- Cover tortillas evenly with 1/3 of chicken mixture; sprinkle 1/3 shredded cheese evenly over chicken mixture. Repeat process until you have 3 layers; ending with cheese layer.
- Cook in oven for 45 minutes or until cheese is melted and bubbling.
- Serve and enjoy!