For the past 3 days, I have been making casseroles that I sell each year. The two best sellers are Green Chile Chicken Enchiladas and Chicken Spaghetti. Having just finished about 30 of them, I had some of the sauce left over from the Chicken Spaghetti. Not enough for me to make a complete casserole but enough to not throw out. I began to think to myself that maybe if I added a can of green chile sauce to the mushroom spaghetti sauce I could whip up another pan of enchiladas. So I did and the results are so good that the next green chile enchiladas will be made with this sauce instead of what I usually use. OH MY GOSH!!!! Seriously good. Since I didn’t count on them being this good, I didn’t count out exact measurements but these measurements will get you the same results…had a few left over to keep for our dinner tonight (which will be in addition to the 2 I scarfed down “testing them” to see if they were good. So here is what I did.
8 corn tortillas
1 cup chopped chicken breast
1 small can of diced green chiles
1 cup of mild green chile enchilada sauce
1 regular size can of cream of mushroom soup
1 small can Rotel Tomatoes with Chiles (mild)
1/2 cup of chopped onions, 1/2 cup of green bell pepper
2 cups shredded cheddar cheese
About 1/2 to 1 cup of chicken broth
1 cup diced onion (in addition to the above 1/2 cup)
Garlic to taste
Seasoned Salt and Pepper to taste
First, in a large skillet, heat about 2 tables oil until hot. Add the chopped onions and bell peppers and cook until tender. Add the chopped chicken, 1/2 can of the diced green chiles, seasoned salt, pepper and garlic. Stir while cooking over medium heat for about 5 min. Take up and place in a bowl and set aside.
Using the same skillet, heat another 1 tables of oil and add the 1 cup of diced onion, stirring until onion is clear. Add the mushroom soup, the can of Rotel Tomatoes and Chiles, the rest of the diced green chiles, can of mild green chile enchilada sauce and slowly add the chicken broth just enough to make it the consistency you like for pouring over the enchiladas. Season with more garlic powder and salt and pepper to taste. Cook over low heat for about 15 minutes, adding chicken broth as needed to keep a nice thick pouring consistency. Set aside. Hang in there, we are almost done.
*If you like a more spicy flavor, get the hotter Rotel chile-tomatoes and the spicier enchilada sauce.
In another skillet, heat about 2 tables oil until sizzling. take the corn tortillas and fry them on each side in the hot oil for about 2 -3 seconds per side. Place on paper towel to soak up some of the oil. If you skip this step, the enchiladas will be soggy and tough.
Now, grease a baking dish that will hold 8 rolled enchiladas. Place about 1 full Tables of the sauce in the bottom of the baking dish. Take one of the corn tortillas and place about a teaspoon full of the chicken-green chile mixture and place it in the middle of the tortilla. Sprinkle about 1 teas of shredded cheddar over the chicken mixture. Roll up the tortilla and place in the baking dish. Repeat until all 8 tortillas have been filled and placed in the dish. Sprinkle the top of the enchiladas with more cheese. Bake in a preheated 350 oven for about 20-25 min.
I did NOT say that these are good for you, I just said they were great tasting. Tomorrow you can go back to your health shake and salads.