Green Chile Chicken Enchiladas

N8 v2.0

Not the sharpest tool in the shed
Oct 18, 2002
The Cleft of Venus
I know most of you are not at all worthy, but what the hell...


Mom's Green Chile Chicken Enchiladas

1 large onion - chop and sauté in some Pam or oil or whatever
If you like garlic chop some of it up - sort of to taste
1 large chicken boiled and chopped up - or 5-6 chicken breasts
12 big green roasted New Mexico chiles chopped up - probably about 1 cup
1 can cream of chicken soup (don't dilute- just straight out of the can)
1 cup sour cream. Sometimes I just use a pint of sour cream and forget the chicken soup.

Mix all this stuff together.

Grate a bunch of jack cheese - at least a pound.

How many corn tortillas you need depends on the size and shape of the casserole dish - probably about 8. Heat each tortilla on both sides on a skillet coated with Pam until it is flexible and doesn't smell raw any more. Cover the bottom of the dish with a layer of tortillas. Tear them to fit the shape of the dish. Put half of the mixture on top of the tortillas. Sprinkle liberally with cheese - it's ok to be a liberal when it comes to cheese :D. Add another layer of tortillas and cover with the rest of the mixture and the cheese.

Cover and let sit in the refrigerator overnight. If you don't do this step it's not anywhere near as good as it should be.

Bake covered at 350 for one or 1 1/2 hrs - until the middle of it is very hot - I use a meat thermometer to test it. Take the lid off and continue to bake until the cheese is brown.




May 2, 2005
thanx for the recipee. I love mesa flour and make my own tortillas.
Especially green sauces.
I substitute cans of green chillies for tomatoes in most of my mexicano food.
Even green chilli instead of red.
Add fresh cillantro and giddy up