mom's green chili chicken enchiladas

Name: Mom's Green Chili Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 cup(s) cooked, chopped chicken; 16 ounce(s) jar of 505 southwestern roasted green chiles (can be found at walmart or albertson's) or 1 4-oz can chopped green chilies (preferably hatch) plus 1 7-oz can green chili salsa; 3/4 teaspoon(s) salt; 2 1/2 cup(s) heavy cream; 18 - corn tortillas; 4 cup(s) grated monterey jack cheese (or more - lots of cheese is always better!)

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Fran Murray

Fountain Hills, AZ

Updated on Jan 2, 2014

This is probably the MOST requested meal I make by both family and friends. The great thing is that it is incredibly easy! Oftentimes I just pick up a rotisserie chicken and debone it rather than bake my own chicken. Canned chicken can be used, but it doesn't taste as good (fresh) as a fresh baked chicken. This recipe can be made as separate enchiladas, but you will need to fry each corn tortilla briefly prior to rolling or they will break/crack on you. If you can find the 505 chiles, that really gives the dish the best flavor.

Rate

prep time 20 Min

cook time 30 Min

method Bake

yield 8 to 12

Ingredients

3 cups cooked, chopped chicken
16 ounces jar of 505 southwestern roasted green chiles (can be found at walmart or albertson's) or 1 4-oz can chopped green chilies (preferably hatch) plus 1 7-oz can green chili salsa
3/4 teaspoon salt
2 1/2 cups heavy cream
18 - corn tortillas
4 cups grated monterey jack cheese (or more - lots of cheese is always better!)

How To Make mom's green chili chicken enchiladas

Step 1

Preheat oven to 350 degrees.

Step 2

In a large bowl, mix the chicken and green chiles together.
Step 3

Drizzle some of the heavy cream in the bottom of a greased 13x9x2-inch pan. Layer 6 corn tortillas over the cream. Layer half of the chicken/green chile mixture over the tortillas. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
Step 4

Layer 6 more tortillas over the cheese. Pour 1/2 of the remaining cream over the tortillas. Layer the remaining chicken/green chile mixture over the cream. Sprinkle some salt over the chicken. Sprinkle 1/3 of the cheese over the chicken.
Step 5

Layer the last 6 tortillas over the cheese. Pour the remaining cream over the tortillas. Sprinkle some salt over the cream. Finally, sprinkle the remaining 1/3 cheese over the cream.
Step 6

Bake, uncovered, for 25 to 35 minutes until the cheese is melted and lightly brown and the chicken and cream is bubbly.
Step 7

Let the enchilada casserole sit for 10 minutes prior to cutting. Get ready to enjoy something incredible!
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