Green Chili Chicken Enchiladas
 

I made this last night and it disappeared like magic....Good Cinco de Mayo recipe...

GREEN CHILI CHICKEN ENCHILADAS: Serves 4-6

3 Chicken breasts
1 lg. Can green chili enchilada sauce (28 oz)
1 can Cream of chicken soup
1 can Green diced chilies
1 cup sour cream
1 onion, diced
3 garlic cloves, minced
1 can Fiesta Nacho cheese soup
4 cups grated Monterey jack cheese (or 4 Mexican cheese mix)
1 can chicken broth
1 tbsp. Ground cumin
1 dozen lg. flour tortillas

Preheat oven to 350.

Boil chicken breasts in chicken broth. Remove from broth and shred with forks. Mix 1 cup green enchilada sauce with the chicken soup, diced chilies, and sour cream. Add cumin, shredded chicken, garlic and onions to sauce mix. Mix the rest of the enchilada sauce with the cheese soup.

Spray a 9x13 pan with Pam and put some of the enchilada sauce in bottom.

Warm tortillas and put in 1/3 cup chicken mixture in each. Add some cheese and roll up and place seam side down in pan. Continue until all tortillas are filled and in the pan. Pour the rest of the enchilada sauce over all and top with the rest of the grated cheese.

Bake 35 min.

This sounds awesome. Will try it tonight! Thanks.

Thanks for posting, It sounds yummy and it's going to be tonights dinner:thumbup:

Yumm - can't wait to fix it - It looks like a winner. Thanks :thumbup:

Love that kind of food. Husband can't take very spicy food. Is this a very spicy recipe and if so is there something that can be substituted for the spicy parts.? Thanks in advance for any information.

Thank you!

this sounds awesome so will try it tom. nite....

Thanks...Sounds yummy..

No Kitsy, it's not spicy. The green chilies are mild and you can reduce or increase the cumin to your taste. As it's written it's not spicy as I have a couple of "Gringo" mouths in my family too....