Fire Roasted Green Chile Chicken Enchiladas
 
Prep time
Cook time
Total time
 
Serves: 2-4
Ingredients
  • 2 cans (10¾ ounce) cream of chicken soup
  • 2 4 ounces cans green chiles (fresh fire roasted green chiles are preferred)
  • 1 4 ounce sour cream (can replace with greek yogurt or half greek yogurt and sour cream)
  • 2-3 cups shredded Mexican cheese blend
  • 1 tsp garlic powder
  • 1 tbsp dried minced onions
  • 2-3 chopped green onions
  • 2 cups shredded rotisserie chicken
  • 18-20 corn tortillas
Instructions
  1. Preheat the oven to 400 F.
  2. Combine the soup and green chiles in a medium saucepan and heat on medium high till the soup starts to bubble.
  3. Remove from heat, and stir in the sour cream. Add garlic powder and green onions and rotisserie chicken, if using. Let cool.
  4. Spray each corn tortilla with nonstick spray (you could also brush with oil if you like; the point is to make them soft). Spread about ¼ cup of the soup mixture into the bottom of a greased 9×13 pan. Set about ¾- 1 cup of the sauce for the top.
  5. Take a greased corn tortilla and place a spoonful of sauce, a little cheese and a sprinkle of green onions in the middle. Roll the filled tortilla and place seam side down in the dish.
  6. Repeat with all tortillas.
  7. Spread the set aside sauce evenly over the top of the enchiladas and then sprinkle with cheese and green onions. Bake at 400 for 20-25 minutes until the cheese has melted and is slightly brown. Let cool for 5-10 minutes, garnish with cilantro leaves and serve with your favorite salsa, if you like.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/10/26/fire-roasted-green-chile-chicken-enchiladas/