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Sunday, October 22, 2006

Green Chili Chicken Enchiladas

GREEN CHILI CHICKEN ENCHILADAS
(Serves 6)

I N G R E D I E N T S:

  • 2 cans Cream of Chicken Soup
  • 1 cup Picante Sauce
  • 1 can (4.5 oz. to 6 oz.) green chili peppers (more or less to your taste)
  • 1 t chili powder
  • 2 cups chopped cooked chicken
  • 2 cups shredded cheese (monterey jack or "taco blend")
  • 10 taco sized flour tortillas, warmed
  • 1 medium tomato, chopped
  • 1 green onion, sliced

I N S T R U C T I O N S (rolled)
MIX soup, picante sauce, green chili peppers and chili powder to form picante sauce mixture
MIX1 cup of the above picante sauce mixture, chicken and cheese
SPREAD about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in 9" X 13" shallow baking dish. Pour remaining picante sauce mixture over enchiladas.
BAKE at 350ºF for 40 min. or until hot. Top with tomato and onion.

I N S T R U C T I O N S (New Mexican style)
MIX soup, picante sauce, green chili peppers, chili powder, chicken
LAYER create a layer of tortillas on the bottom of a 9" X 13" shallow baking dish. Add a layer of the above chicken and sauce mixture, then a layer of cheese. Repeat until tortillas are gone. Make certain you end with a final layer of cheese.

BAKE at 350ºF for 40 min. or until hot. Top with tomato and onion.

Hint: You can adjust this recipe (zesty to mild) by increasing or decreasing the amount of green chili (chile)peppers and/or chicken to your taste.
More recipes at www.iShopSouthwest.com

Green Chili Chicken Enchilada Recipe

posted by Ken at 8:09 AM

2 Comments:

  • Hello, I was just wondering where the info comes from for the southwestern recipes, (born and raised in New Mexico)Although everything sounds delicious, I haven't seen a single recipe that is authentic/traditional southwestern, we don't use flour tortillas for enchiladas and we never use black beans, always pinto beans. You can use what ever you want, but it's not authentic. "Mexican" food uses flour tortillas for enchiladas, but southwestern food uses corn tortillas, and never "canned" green chili. Plus, southwestern style posole doesn't have corn in it, and you use posole, not canned hominy. Sounds delicious, but not authentic southwestern.

    By Anonymous Anonymous, at 12:44 PM  

  • I guess everyone's "traditional" or "authentic" is not the same. Most of these recipes are used by my wife who obtained them from born and raised New Mexicans. It is quite possible that they have modified them over the years for convenience (hence the "canned" green chili and hominy). That doesn't, in my mind, make them any less "traditional or authentic".

    By Anonymous Anonymous, at 6:33 AM  

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