green chile chicken enchiladas

Name: Green Chile Chicken Enchiladas
Yield: 4
Cuisine: Mexican
Ingredients: 2 cup(s) cooked shredded chicken; 2-(8 ounce package(s) green chile enchilada sauce; 2 cup(s) monterey jack cheese or white cheddar; 1 small can green chiles; 1 tablespoon(s) chopped cilantro; 1/2 cup(s) sour cream; 1 can(s) cream of chicken soup(or recipe below); 8 medium tortillas (flour or corn); - salt and pepper to taste; 1 can(s) rotel tomatoes, drained; ## INGREDIENTS FOR SOUP RECIPE; 2 tablespoon(s) butter; 3 tablespoon(s) flour; 1/2 cup(s) chicken broth; 1/2 cup(s) milk; - salt and pepper to taste

52 Pinches 1 Photo

Cheryl Culver

Coyle, OK

Updated on Aug 6, 2014

These are creamy Enchiladas with green chilies and delicious cheese that will be a tasty dinner. Easy to make and good on the budget. Enjoy Good Food

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Easy to make and good on the budget. Enjoy Good Food

prep time

cook time

method Bake

yield 4 serving(s)

Ingredients

2 cups cooked shredded chicken
2-(8 ounce packages green chile enchilada sauce
2 cups monterey jack cheese or white cheddar
1 small can green chiles
1 tablespoon chopped cilantro
1/2 cup sour cream
1 can cream of chicken soup(or recipe below)
8 medium tortillas (flour or corn)
- salt and pepper to taste
1 can rotel tomatoes, drained
INGREDIENTS FOR SOUP RECIPE
2 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
- salt and pepper to taste

How To Make green chile chicken enchiladas

Step 1

DIRECTIONS Pre-heat your oven to 400 degrees. In a large bowl, combine cooked, shredded chicken with 1/2 cup enchilada sauce, 1 cup cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 teaspoon each of salt and black pepper. Microwave tortillas for about 30 seconds so that they’ll be easier to roll up. Divide the mixture evenly among 8 medium sized tortillas, and roll up. Place the tortillas in a 9 x 13 inch casserole dish, seam side down. Top with remaining enchilada sauce, then cheese and top with a drained can of Rottel Tomatoes.

Step 2

Bake for 25 minutes, or until the cheese is melted and bubbly. Sprinkle enchiladas with chopped fresh cilantro and serve immediately.
Step 3

To make the Soup: In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.
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