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Post by blackcrowheart on Mar 12, 2006 16:20:34 GMT -5
Green Chile Chicken Enchiladas
1 chicken 1 cup chopped onion 2 cloves garlic, mashed 2 cups broth 1 can mushroom or cream of chicken soup (or make your own, much better!) 1 can milk (canned or whole) 6 long medium hot green chiles, roasted and peeled 1 1/2 to 2 pounds Colby cheese 18 corn tortillas
Boil chicken (season with salt, pepper and onion flakes) until tender. Cut into small pieces, save the broth; need at least 2 cups.
In a skillet, brown onion slowly. Add cloves garlic and sauté; set aside.
Mix remaining ingredients except for cheese and tortillas. Add chopped chicken, onion and garlic. Rinse out skillet in which onion was cooked with a little of the broth. Let simmer 10 minutes.
Grate Colby cheese. Fry tortillas until soft (this only takes a couple seconds).
Layer the following in a 9 x 13-inch cake pan; start with a small amount of chicken mixture. Use 6 tortillas in each layer. Use chicken mixture and cheese between layers. Top with cheese. Bake at 350 degrees F for about 30 minutes.
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