This recipe is from a woman who is like a mother to me. I love her dearly, and she always makes the best comfort-style foods.
Chef’s Note: This can be made on the lighter side if you wish. Just substitute low- or non-fat cheese, milk, sour cream & soups. I typically assemble this dish casserole style with corn tortillas, but I have also made it as individual rolled enchiladas. If you want to do it that way, just keep the sauce and chicken separate, fill flour tortilla’s with the chicken, cheese, and sauce. Roll and lay in dish, seam-side down. Cover with remaining sauce and cheese and bake as instructed.
- 1 Pkg Boneless/Skinless Chicken Breast OR 1 whole Chicken (Rotisserie chickens are GREAT for this!)
- 2 TBSP Olive Oil
- 1 Medium Onion, diced
- 3 Cloves Garlic, minced
- 2 Cans (4 oz) diced mild green Chili’s
- 2 Cans (10.5 oz) Condensed Cream of Chicken Soup
- 1 Soup-can of Milk
- 8 oz. Sour Cream
- 16 – 20 Corn Tortillas (depending how thin/thick you make your layers)
- 24 – 32oz Mexican style Cheddar/Jack Shredded Cheese (add as little or as much as you’d like)
- 1/2 cup Chicken Broth or water
- Cook chicken and cut/tear into bite size pieces. If using a rotisserie chicken, debone. Set aside.
- In large saucepan saute onions, garlic and chili’s in olive oil until the onions are translucent.
- Add soup & milk to the onion mixture and mix thoroughly.
- Stir in sour cream, add chicken and heat until warm.
- Preheat oven to 350°.
- Spray a 13×9 casserole dish with non-stick cooking spray.
- Assemble by spreading a small amount of the chicken mixture in the bottom of the dish. Next, put one layer of tortilla’s down (I usually need to tear some tortilla’s in half to cover the area). Sprinkle tortilla’s with chicken broth or water (I do this rather than lightly frying the tortilla’s in oil). Next layer cheese on tortilla’s. Continue layering in this order, ending with the cheese on top.
- Bake enchiladas in preheated oven until cheese is melted and casserole is hot. About 20 – 30 minutes.