A friend in Seattle introduced me to Green Chile Chicken Enchiladas back in 1990. I thought he was completely out of his mind because at the time I’d never heard of green chilies. I put the dish together and was very pleased with the results.
When I opened the oven door I was greeted by wonderfully tantalizing smells, I’ve been making this casserole ever since. It’s a great busy day dinner to make during the holiday season, it serves 8 so it satisfies big appetites and it warms the tummy on chilly winter nights.
Busy Day Green Chile Chicken Enchiladas
2 cups chicken breast, cooked, boned and finely diced
2 4-ounce cans diced green chilies or 2/3 cup fresh roasted green chilies, if available
2 bunches green onions with tops, washed and finely chopped
2 10 3/4 ounce cans cream of mushroom soup
2 cups chicken broth
1 pound cheddar cheese, grated or Mexican cheese mix
12 corn tortillas, lightly fried until soft or 12 small flour tortillas, no frying necessary
Fresh cilantro (optional)
Avocado slices (optional)
Mix chicken, onions and chilies together in a medium size mixing bowl. Roll approximately 1/2 cup chicken mixture into each tortilla; lay stuffed tortillas in an 8” x 13” prepared baking dish with tortilla edge on bottom of pan. Whisk together chicken broth and mushroom soup; pour over enchiladas. Use remaining chicken mixture, onions and grated cheese to top enchiladas. Garnish with cilantro, if desired. Serve with avocado slices and rice. Bake at 350° for 45 minutes. Yield: 8 servings