Green Chile Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.). Las Cruces, or Hatch really, is the chile growing capital of the world. Whenever we have pot lucks at work or partys, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken and just make several trays of green chile cheese enchiladas. Just for clarification, CHILI' is that soup dish made with hamburger meat and beans that is popular in Texas, while CHILE is the spicy vegitable that makes mexican food so great. Green chile and red chile come from the same plant. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. When I was in college in Odessa, they didn't have descent green chile, they used tomatillos instead. I did not like that at all, so I substituted fresh jalapenos instead. They were hot, but my west Texas buddies ate them all up (of course sweating out the jalapenos the whole time). Ingredients:
1 lb shredded cooked boneless chicken breast |
6 green chilies, roasted, peeled and diced |
1 (14 ounce) can cream of mushroom soup |
1 (14 ounce) can cream of chicken soup |
water or milk, to fill both cans |
salt |
garlic |
2 dozen corn tortillas |
2 cups shredded cheese (colby, munster, jack or mixture) |
Directions:
1. Combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking. After sauce mixture has simmered for about 5 minutes, begin assembling in a large cassarole dish. I start with a some of the sauce, then a layer of tortillas, a layer of sauce, then cheese, then back to the tortillas. I goes has high as there is ingredients (usually 4 or 5 layers). Then we bake in 350 degree oven for about 20 minutes. After 10 minutes of cooling down, it is ready to be served.
2. I'm a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.
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