Fred's Green Chile & Chicken Enchiladas

Ridgely's Note:

This is a great recipe for chicken enchiladas. I got this recipe several years ago when I worked with a local celebrity chef, and this is his recipe. I have however, made some necessary changes to make it not so high in fat. And 1 enchilada will fill you up!

• Total Time: 2 hrs
• Prep Time: 1 hrs 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 3 -4 cups shredded cooked chicken
• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium white onion, chopped
• 1 -2 garlic clove, pressed
• 1 (8 ounce) can of chopped green chilies
• 1 (8 ounce) can whole green chilies, sliced in thin strips
• 1 green bell pepper, finely chopped
• 5 tomatoes, skinned and chopped (I don't remove the skin when I don't have the time)
• 2 tablespoons fresh cilantro
• 1 cup chicken broth
• 1/8 teaspoon cumin
• 12 large flour tortillas
• 3/4 lb monterey jack cheese, cut into 1/4 inch strips lengthwise into strips
• 2 (10 3/4 ounce) cans cream of mushroom soup (can use lower fat version)
• 1/2 cup heavy cream or 1/2 cup half-and-half cream
• 1 -2 cup longhorn cheese or cheddar cheese, shredded

Directions:

1. In a large heavy fry pan or skillet, melt the butter over a medium heat.
2. Add the onion and the garlic.
3. Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
4. Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
5. Remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla.
6. Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
7. Fill the pan with the rolled tortillas.
8. Pour the sauce over all.
9. Combine the soup and cream and pour over all then cover with the shredded cheese.
10. Bake in preheated 350°F oven for 30 minutes.

Reviews

[Lt. Amy]

Very good. It only ended up making about 8 enchiladas. I only used one can of mushroom soup and I think that was more than enough. I think with two cans it would have been way over creamy. All in all, I thought they were very good. Tasted like good family Mexican restaurant enchiladas.

[adopt a greyhound]

I made half a recipe, used shredded pulled pork but made the rest as written. Great flavor and I loved the sauce. It is a very filling recipe and we only ate half a one each. Served with Mexican Salad.

[sgvgngjg]

This was a really awesome recipe, I loved it. Its nothing like I've made before and to be quite honest, its not what I was really looking for, but it came as a great surprise. The only mistake I made was not rolling up the enchiladas, I was low on time so I just made it as a casserole, tortillas (I used corn), chicken, sauce mixture, mushroom mixture, cheese and on, on it went until the dish was full. It was really good but at the end it had too much liquid, so next time, I'll follow the recipe as is! The sauce mixture is what really makes these enchiladas so great and I bet this mixture would go great in MIGAS, its a very popular breakfast down here in South Texas, so come Saturday morning, I'm going to give it a try; I can't wait. I also didn't cook the mixture for 1 hour, again I was short on time, it simmered for only 30-40 min and it still came out great! Thanks for this recipe, my DH and I will be using it over and over again.