As per the green chile you can use fresh roasted. Or frozen tubs.
If you are really in a time crunch, use canned chicken breast. Super easy.
Serve with rice and beans, even great plain.
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- small tub of mild green chile (preferably bueno brand)
- small tub of hot autumn roast green chile (bueno brand also)
- 2 can(s)
- family size cream of mushroom soup
- 1 pkg
- corn tortillas
- 1 pkg
- ground beef or chicken
- 1 lb
- cheese, shredded
- 1 tsp
- garlic powder
- 1 tsp
- onion powder
- 1 c
- 1 1/2 c
- cooking oil
1Start sauce first, takes a lil longer.
If using raw meat (ground beef or chicken breast) begin to cook that until thoroughly cooked.
*if using ground beef once completely cooked drain excess grease
*if chicken allow to cool for a bit, running cool water over it. Then shred by hand.
2Once your meat is done, return to pan and allow to heat again. Add green chile and stir. Add the cream of mushroom soup, milk (this is for thinning sauce out. You can add more or less as you like), garlic powder, onion powder, and salt and pepper if you like to season.
Allow sauce to cook stir occasionally so it won't burn.
3While sauce is going, begin to fry corn tortillas.
Heat oil in pan. Using tongs place individual corn tortilla in oil. Do not allow to harden, just leave it long enough to soften. Remove and place on plate covered with paper towels to soak excess oil. Continue until you have enough.
> serve styles (your choice)
*stack- layer on plate. Corn tortilla, sauce, cheese-repeat until desired serving.
*casserole- casserole style same process as stack but once complete you bake for approx. 10-15 minutes until cheese top melts.
*rolled- place cheese on corn tortilla and roll. Desired serving amount then smother with sauce and more cheese. Done. ~ best for cheese lovers :0)