Mom's Authentic Green Chili Chicken Enchiladas
Experience the rich flavors of New Mexico with this delightful dish that brings together tender shredded chicken, zesty green chilies, and creamy cheese, all wrapped in warm corn tortillas. This recipe is a cherished family favorite, originating from my Mom's kitchen, where she has perfected it over the years. Unlike restaurant versions, this homemade enchilada dish is packed with love and flavor, making it a true comfort food. You can easily adjust the heat by varying the amount of green chilies according to your taste. Serve it with fresh sides like shredded lettuce, tomatoes, and sour cream for a complete meal that will please everyone at the table. Enjoy a taste of tradition in every bite!
8
Servings
400
Calories
8
Ingredients
Ingredients
Boneless chicken breasts
4-5 (Cooked and shredded)
Cream of chicken soup or cream of mushroom soup
2 cans (Use as is)
Chopped green chili peppers
2-3 cups (More or less to taste)
Diced onion
1/2 cup (Raw or sautéed)
Shredded cheddar cheese
3-4 cups (Use as is)
Garlic salt
1 1/2 teaspoons (More or less to taste)
Salt
1 teaspoon (More or less to taste)
Corn tortillas
1 package (Use as is)
Instructions
1
In a large pot, bring water to a boil and cook the chicken breasts for 40-45 minutes, or until cooked through and tender.
2
Remove the chicken from the pot and let it cool. Once cooled, shred the chicken using two forks or your hands.
3
In a large mixing pot, combine the cream of chicken or mushroom soup, chopped green chilies, garlic salt, and salt. Mix well.
4
Add the shredded chicken to the soup mixture and let it simmer on low heat for about 15 minutes, stirring occasionally. If the mixture becomes too thick, add a little water to reach your desired consistency.
5
In a skillet, heat a small amount of oil over medium heat. Individually dip each corn tortilla in the oil until soft but not too greasy; this will make them pliable.
6
In a large casserole dish, layer the tortillas at the bottom, making sure they overlap slightly but do not double stack.
7
Pour half of the chicken mixture over the tortillas, spreading it out evenly.
8
Sprinkle diced onions and a generous portion of shredded cheddar cheese over the chicken mixture.
9
Repeat the layering process with another set of tortillas, the remaining chicken mixture, additional onions, and enough cheese to cover the entire top of the dish.
10
Preheat your oven to 350°F (175°C). Bake the casserole for 30-40 minutes or until the cheese on top is melted and begins to brown slightly.
11
Once baked, remove from the oven and let it sit for a few minutes before serving.
12
Serve the enchiladas warm, accompanied by shredded lettuce, diced tomatoes, black olives, and a dollop of sour cream. Refried beans or Spanish rice make excellent side dishes.
Nutrition Information
20g
Fat
30g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in Mom's Authentic Green Chili Chicken Enchiladas?
The main protein used in this recipe is boneless chicken breasts.
How many servings does this recipe yield?
This recipe makes approximately 8 servings.
How long should the chicken be boiled?
The chicken breasts should be boiled in water for 40-45 minutes until tender.
What kind of soup can be used for the sauce base?
You can use either cream of chicken soup or cream of mushroom soup.
How many cans of soup are required for the recipe?
The recipe requires 2 cans of soup.
How much green chili is recommended?
The recipe calls for 2-3 cups of chopped green chili peppers, which can be adjusted to your taste.
What type of cheese is used in these enchiladas?
The recipe uses 3-4 cups of shredded cheddar cheese.
What kind of tortillas are used?
One package of corn tortillas is used for this dish.
How do you prepare the tortillas before layering?
Individually dip each corn tortilla in a skillet with a small amount of oil over medium heat until they are soft and pliable.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long do the enchiladas need to bake?
Bake the casserole for 30-40 minutes until the cheese is melted and begins to brown slightly.
Should the onions be raw or cooked?
The 1/2 cup of diced onions can be used raw or sautéed according to your preference.
What are the calorie counts for a serving of this dish?
Each serving contains approximately 400 calories.
How much protein is in each serving?
There are 22.5 grams of protein per serving.
What is the fat content per serving?
The fat content is 20 grams per serving.
How many carbohydrates are in one serving?
There are 30 grams of carbohydrates per serving.
How do you shred the chicken?
Once the chicken has cooled after boiling, you can shred it using two forks or your hands.
What should I do if the chicken mixture is too thick?
If the mixture is too thick while simmering, add a little water to reach your desired consistency.
How long should the chicken mixture simmer?
The chicken and soup mixture should simmer on low heat for about 15 minutes.
How do you layer the enchilada casserole?
Layer tortillas on the bottom, add half the chicken mixture, sprinkle onions and cheese, then repeat the layers.
What are the recommended toppings for serving?
Suggested toppings include shredded lettuce, diced tomatoes, black olives, and a dollop of sour cream.
What side dishes pair well with these enchiladas?
Refried beans or Spanish rice make excellent side dishes.
How much garlic salt is used in this recipe?
The recipe calls for 1 1/2 teaspoons of garlic salt, or more to taste.
What is the total number of ingredients in this recipe?
There are 8 ingredients required for this recipe.
Can I adjust the spiciness of the dish?
Yes, you can easily adjust the heat by varying the amount of green chilies added to the mixture.
Does the recipe use oil?
Yes, a small amount of oil is used in a skillet to soften the corn tortillas.
Is this an authentic New Mexican dish?
Yes, the recipe description highlights the rich flavors of New Mexico and a taste of tradition.
What type of pan is used for baking?
The enchiladas should be baked in a large casserole dish.
How many chicken breasts are needed?
The recipe requires 4 to 5 boneless chicken breasts.
Should I let the dish sit after baking?
Yes, it is recommended to let the casserole sit for a few minutes before serving.