An easy to prepare meal that won’t take you all day!

So we eat a lot of enchiladas at my house, red chile with beef, red chile with chicken and green chile chicken.  I think though the Green Chile Chicken Enchiladas are one of my favorites and they are very easy to prepare!  I love this dish the next day, the leftovers are so yummy!

Green Chile Chicken Enchiladas

• 2 Chicken Breasts
• 1 can of Cream of Mushroom Soup
• 1 Can of Cream of Chicken Soup
• 1 can of diced green chile’s or jalapeno’s (depending on how hot you like it or if you have your own frozen chile’s thaw and chop about ½ C.)
• 9 -12 Corn Tortillas
• Shredded Cheddar Jack Cheese

Boil the chicken breasts, let cool slightly and shred. Set aside  the water, the chicken was boiled in, for the next step.

Combine both cream soups into a saucepan and add 2 cans of the chicken water and whisk until smooth.  Add green chile’s and heat through.

In a glass baking dish, coat the bottom of the pan with the cream soup mixture and layer corn tortillas, chicken and cheese, cover with cream soup mixture.  Continue to layer until the last layer, when you will layer tortillas, chicken, soup and top with cheese.

Bake in a 350 degree oven for 30 minutes or until heated throughout and cheese has melted.

Serves 6 – 8

Serve with spanish rice,  the perfect compliment to this delicious dish.

Green Chile Chicken Enchiladas

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Ingredients

• Green Chile Chicken Enchiladas
• 2 Chicken Breasts
• 1 can of Cream of Mushroom Soup
• 1 Can of Cream of Chicken Soup
• 1 can of diced green chile’s or jalapeno’s (depending on how hot you like it or if you have your own frozen chile’s thaw and chop about ½ C.)
• 9 -12 Corn Tortillas
• Shredded Cheddar Jack Cheese

Instructions

1. Boil the chicken breasts, let cool slightly and shred. Set aside the water, the chicken was boiled in, for the next step.
3. Combine both cream soups into a saucepan and add 2 cans of the chicken water and whisk until smooth. Add green chile’s and heat through.
5. In a glass baking dish, coat the bottom of the pan with the cream soup mixture and layer corn tortillas, chicken and cheese, cover with cream soup mixture. Continue to layer until the last layer, when you will layer tortillas, chicken, soup and top with cheese.
7. Serves 6 – 8
9. Final dish is served with spanish rice, a recipe I have shared before.