N8's New Mexico Style Green Chilie Enchiladas
Sauté onions and garlic in a large baking dish (9x13). Spread half the chicken mixture on the tortillas* and cover with half the cheese. Put another layer of tortillas and chicken then cheese.
Refrigerate over night. Cover with foil and bake about 1 hour at 350. Remove foil and bake until cheese is brown (about 15 minuets).
*Make sure you 'toast' the tortillas in a skillet before layering them in the dish.
- 6 Chicken breasts (or one whole chicken) boiled and take meat off bones
- 1 Medium onion
- 2 Cloves of garlic
- 12 Large green chilies (or 4-6 cans of green chilie or 1 pint chopped frozen green chilie) mild
- 2 cans Cream of Chicken soup (or 1 can soup & 1 cup sour cream)
- 1 dozen blue corn tortillas
- 1 pound white (Jack) and/or yellow cheese-grated
Sauté onions and garlic in a large baking dish (9x13). Spread half the chicken mixture on the tortillas* and cover with half the cheese. Put another layer of tortillas and chicken then cheese.
Refrigerate over night. Cover with foil and bake about 1 hour at 350. Remove foil and bake until cheese is brown (about 15 minuets).
*Make sure you 'toast' the tortillas in a skillet before layering them in the dish.
