RECIPE SUBMITTED BY: Marla Patton Watson
Easy Green Chili Chicken Enchiladas
24 count package of corn tortillas
4 chicken breast halves
1 can of diced green chili
2 cans of green chili enchilada sauce
1 medium onion (diced)
1 can of cream of chicken soup
4 cups of shredded cheddar cheese
Vegetable oil for frying
Boil chicken until tinder and you can pull apart with a fork, drain, let cool, then shred into thin strips, return to pan.
Fry each tortilla in oil about ½ inch deep, just enough to soften, flip and cook both sides, then place on a few layers of paper towel to drain. Set aside and let cool.
Mix soup, green chili and enchilada sauce with chicken, return to stove and on low heat bring to a boil.
Use CASSEROLE pan or 9 x 13 baking dish, layer the bottom with corn tortillas, add chicken mixture, onion and cheese,
Then start over with the tortillas and continue layering.
Bake in 350 degrees F. oven for about 15 to 20 minutes or until cheese is melted. Remove from oven and cool for about 10 minutes before serving.
Will serve a family of 4 with leftovers or a family of 6 easy! Enjoy!
If you enjoyed this article, please consider sharing it!
