Green Chile Chicken Enchiladas (Flat, Rolled & in a Casserole)
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
Calories: 770kcal
Cost: $17.54
Materials
- Corn tortillas (or a large bag of tortilla chips)
- Shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
- 1 10 ounce can Cream of chicken (plus 1 can water)
- 1 10 ounce can Cream of mushroom (plus 1 can water)
- ½ to ¾ cup Green chile
- Shredded cheese (go with mild cheddar, Colby jack, or muenster)
- Chopped onion
- Canola or vegetable oil for frying
Instructions
- Green Chile Chicken Enchiladas (Flat, Rolled & in a Casserole)
Video
Notes
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