new mexican green chili chicken enchiladas
(1 rating)
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This recipe is great for those of you who have access to green chili. And i'm meaning the greeen chilies you roast not the canned ones. You can sometimes find some in your freezer section!
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(1 rating)
yield
8 -10
prep time
4 Hr
cook time
30 Min
Ingredients For new mexican green chili chicken enchiladas
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1 canlarge can of cream of mushroom soup
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1 canlarge can of cream of chicken soup
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3 lgcooked boneless skinless chicken breasts
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1 pkgfrozen green chili
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1 Tbspgarlic powder
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18white corn tortillias
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4 cmexican blend shredded cheese
How To Make new mexican green chili chicken enchiladas
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1place 3 boneless skinless chicken breasts in Slow cooker, Cover with water. Cook for at least 4 hours.
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2defrost frozen chili; drain all excess water. add in garlic powder and mix.
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3in large pot add soups and chili and simmer on low/medium heat.
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4take chicken breasts out of slow cooker, dice and add to soup mixture. Add in the left over water from your cooked chicken(slow cooker) to your desired consistency. Stir
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5place small amount of mixture on bottom of 13 x9 baking pan(just so tortillias do not burn) then place 6 corn tortillas on bottom of pan,layer soup/chicken mixture on top,small layer of cheese. REpeat until mixture and corn tortillas are gone. Make top layer extra cheesey. Bake for 30 minutes in 350 degree oven. (Until cheese is melted and mixture is bubbling)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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