Green Chili Chicken Enchiladas

Posted by chuckwagon

January 6, 2008

This is another one of my favorites. I can’t think of anything more comforting on a winter day than to walk into the house, the aroma of this dish filling the air, a fire in the old wood cook stove and a welcoming smile on my beautiful wife’s face. Now if that ain’t livin, I don’t know what is.

I enjoy this dish made with chicken but you can just as easily use left over roast or ground beef or pork.

1 Chicken boiled or ground meat fried or roast shredded.
1 large can of green chili enchilada sauce
1 can chopped green chili
¼ tsp garlic powder
salt to taste
1 dozen corn tortillas
2 cups grated cheddar cheese
8 oz sour cream
1 undiluted can cream of chicken soup (if you are using beef use cream of mushroom instead)

Preheat oven to 350°

Mix the meat you are using with green chili, garlic, salt, sour cream and the soup.

Heat a small amount of oil in a small skillet. Fry tortillas quickly, a few seconds on each side turning with your tongs. As you fry each tortilla, place them on a plate with a couple layers of paper towels. Keep paper towels over them to keep em warm. It will also help to keep them soft and pliable until they are all cooked.

Put a couple of spoons full of the enchilada sauce in the bottom of a large baking dish, spreading evenly.

Put enough meat mixture across the tortillas so they will be about the size of a half dollar when rolled. Before rolling, sprinkle a couple of tablespoons of grated cheese over the mixture.

Starting at one edge, fold tortilla over meat mixture and roll. Place “seam” down in baking dish. When all are rolled, pour the rest of the enchilada sauce evenly over the top. Sprinkle the rest of the cheese over the sauce.

Bake until heated through and cheese is melted… about 30 minutes. Carefully remove with kitchen mitts and let set for 5 minutes before serving. Enjoy.

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

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Green Chili