I am from New Mexico, hence the name My Heart Beats New Mexico. With that being said the recipe I will talk about today is my Green Chile Chicken Enchiladas.
Things you will need: 1-2 Chicken Breasts Chopped Green Chile (as much as you like) 12-15 Corn Tortillas (white or yellow corn, your choice) 1 Family size (or 2 small cans) of Cream of Mushroom Soup Shredded Cheese of your choice (as much as you would like) Cooking Oil Casserole Dish (9x9 or 9x13. Depending on your size you will either use 12 or 15 tortillas) Optional: Chopped Onion, Tomato, Lettuce. Instructions: Preheat oven to 350 degrees. After that, start by boiling my chicken breast. Sometimes I will cook them in the crockpot just to save time. It's really your choice do whatever is more convenient to you. Once chicken is cooked, let it cool before shredding. In this time, you can start frying your corn tortillas. Fry 12 corn tortillas if you have a 9x9 casserole dish, fry 15 if you have a 9x13. Once all the tortillas are fried, place them in paper towels to soak up the excess oil. Next, shred your chicken and start making your soup. Pour either your 1 or 2 cans of cream of mushroom into a pot. Then add chicken, chopped green chile, and a little bit of water. Cook soup for about 5 minutes on a medium heat. After the soup starts to boil it's time to set up the casserole. Lightly coat some of the soup on the bottom of the casserole dish to prevent the tortillas from sticking. Then put down 4 or 5 tortillas down (depending on the size of the casserole dish). Pour enough soup to cover the tortillas, then add shredded cheese on top. Repeat this step two more times. Then bake casserole in oven for 5-7 minutes or until cheese is melted. Then take out casserole from oven, and if you so choose, top with lettuce, tomato and onion. Enjoy!
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