green chile chicken enchiladas – a delicious recipe with chicken breast, mushroom, milk, onion, corn tortillas, Cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
preheat oven to 350
2
boil chicken once done let stand in water for at least 5 min.
3
before cooling
4
while chicken is boiling chop onion and shred cheese and set aside
5
after chicken is cooled enough to handle shred and set aside
6
put chile in pot (if frozen thaw) and add cream of mushroom, garlic salt, milk and cream cheese bring to a boil reduce heat add chicken and let simmer for 10 min stiring occasionally(sauce should not be to thick)
7
while chile is simmering heat some cooking oil in small frying pan and fry each corn tortilla for 5-10 sec on each side place on paper towel to drain
8
in a 9x13 casserole dish put a layer of corn tortillas top wit layer of chile, onion and cheese repeat (will make 4 layers) once last layer is done cover wit cheese put in oven for 10 min just to melt cheese.
2021
kcal
Calories
97
g
Fat
139
g
Carbs
161
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 lb skinless boneless chicken breast, 26 oz can of Campbell's cream of mushroom, 26 oz fresh roasted or frozen long green chile choped, 4 cup milk, and more.
Yes, green chile chicken enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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