GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: 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.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or 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)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.
Love & Best Dishes: Chicken Enchilada Casserole Recipe
Chicken Enchilada Casserole Recipe - Paula has had many requests for easy chicken casserole recipes, so today she's sharing a wonderful Chicken Enchilada Casserole!
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Chicken Enchilada Casserole Recipe:
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These WHITE CHICKEN ENCHILADAS Will Become EVERYONES Favorite RECIPE, and LET ME TELL You, So Easy!
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Today im going to share with you a super fast, easy and delicious WHITE CHICKEN ENCHILADAS Recipe, i promise you this recipe is going to have everyone asking for more! This is a recipe everyone loves and enjoys ???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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WARNING ⚠️
Bake at 350 for 10 minutes or until cheese melts
PRO TIP!!!!
Prepare your own chicken for a even more delicious recipe
Ingredients:
For the sauce
3 tbsp butter
1/4 chopped onion
3 tbsp flour
3 cup chicken broth
10 oz green enchilada sauce or you can use hatch green chiles
8 oz sour cream
8 oz crema mexicana or table cream
4 oz cream cheese
Salt to taste
Rotisserie chicken(I used the breast of 2)
4oz hatch diced green chiles
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp chili powder or paprika
1/4 tsp ground cumin
White melting cheese
1 serving of love ????
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Chicken Enchiladas
These Chicken Enchiladas make the ultimate comfort food meal! Tortillas stuffed with shredded chicken, lots of cheese and baked in the most delicious homemade enchilada sauce! Super-easy and ready in just 35 minutes.
RECIPE:
If you love Mexican food like I do then look no further than my ultimate chicken enchiladas! Soft tortillas filled with a juicy and succulent chicken filling, plenty of cheesy goodness, and a flavor-packed red enchilada sauce. I love to top my enchiladas with slices of avocado, sour cream, and cilantro, it’s the perfect comforting family meal and I don’t know anyone who doesn’t love this recipe.
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Slow Cooker Chicken Enchilada Casserole
RECIPE:
INGREDIENTS:
1.5 lbs. boneless skinless raw chicken breasts
1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
Add these ingredients at the end:
10 corn tortillas (I used an entire 11.7 ounce bag)
3 cups grated cheddar cheese (divided)
1 3.8 ounce can black olives (divided)
SLOW COOKER SIZE:
6-quart
INSTRUCTIONS:
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas in to strips, add to chicken and sauce.
Stir.
Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
Stir again.
Flatten the mixture slightly.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 - 60 minutes longer.
Top with sour cream (optional)
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This chicken enchilada casserole is a perfect make ahead meal
Executive chef Jill Garcia Schmidt shows us how to get the family involved in the kitchen by making Victoria’s famous chicken enchilada casserole.