Tuesday, October 25, 2011

Yummy Sunday Dinner

I absolutely LOVE enchiladas. I could eat them everyday....and the spicier the better. I tried out a new recipe for Green Chile Chicken Enchiladas last night and they were delicious!!!! And they turn out even better when baked in my vintage pyrex casserole dish.


3 -4 chicken breasts (or 6 Halves)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
1 (10 ounce) package cheddar cheese, grated
1 small onion, diced
1 tablespoon garlic powder
1 teaspoon salt
12 corn tortillas
16 ounces sour cream

1 Place chicken in large saucepan and cover with water.
2 Sprinkle in a handful of oregano,add garlic powder and salt.
3 Boil about 20 minutes and shred from bones.
4 Save broth.
5 Mix soups, sour cream & chiles in large pan.
6 Add only enough broth to slightly thin.
7 Re-season as needed.
8 Simmer on low 15 minutes.
9 Add chicken and diced onion.
10 In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
11 Repeat- tortillas, sauce and cheese.
12 Bake in 350 degree oven for 20 minutes.

Raesha's Modifications - I use two cans of green chile and I use extra cheese - one can NEVER have enough cheese:)

1 comment:

Melissa said...

Made it tonight & all of my picky eaters loved it! Your Pyrex makes me sad though. Pat just dropped my grandmother's Pyrex vintage bowl tonight & broke it. A little piece of my heart broke & got thrown in the trash with the broken pieces. :( loved dinner though!