Wednesday, October 21, 2009

Recipe: Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas in the Crock pot

Layers of corn tortillas, creamy chicken and green chile sauce with your favorite veges.

Yield: 6-8 good size servings
Ingredients with measurements:

1 lb. boneless skinless Chicken Breast shredded
1 can. Low Sodium Cream of Chicken Soup (could also use Mushroom Soup) + 1/2 can water
1 Diced Green Chile (= about 1 can)
Shredded Cheese (I used 1 slice of PepperJack, and about 1 1/4 cups Mexican Mix...but cheddar would be good, too. Just use what you have or like best.)
9 Corn Tortillas
1/2 can Black Olives sliced
1 cup (about 1/2 can) Refried Beans
2/3 can Black Beans
3/4 to 1 cup lowfat Sour Cream
1 Tomato chopped
1 cup frozen chopped Spinach (more like 2 cups/handfuls if fresh)
1/2 cup finely chopped Cilantro
1/2 Onion finely chopped
1 clove Garlic minced
white pepper, chili powder, cumin to taste (a teaspoon or 2 of each)
6-8 mushrooms sliced


Chop everything first. While boiling the chicken, heat a little (maybe a tablespoon or less) olive oil in a medium size pan. Saute the onions and garlic til onion are transparent then add the green chiles and cilantro, and turn down to low. Once chicken is fully cooked, shred it and set aside. Add soup, water, seasoning, sour cream, and cheese (save 1/4 cup to top later) to the chile mixture. In the crock pot, make the first layer of tortillas. I have an oval crock so I put 2 side by side then tore a 3rd in half to cover the bottom on either side. Spread the refried beans over the tortillas. Add chicken and black beans to the sauce. Now layer (evenly spreading) the remaining ingredients in the crock starting with 1/2 the chicken sauce, then all the mushrooms, 1/2 the tomatoes, and 1/2 the black olives. Repeat with 3 tortillas, then chicken, tomatoes, and olives. Top it off with a layer of tortillas (if you have any sauce left then spread it over the top. Otherwise, press the tortillas down into the sauce below them to moisten then flip them over leaving the moist side up.) Sprinkle with remaining cheese. Cover and cook on low for 2 1/2 hours or until cheese is melted (I let mine cook for 4 hrs and was great!) If you dont want to use a crockpot prepare the enchiladas in a baking dish (or 2) instead. I'd have to guess at the length of time (maybe 45 mins), but baking it on 350 until cheese is melted and bubbly is a good rule of thumb. Serve it with a side of tortilla chips or rice. Really does not need any garnish. It was Yummy!! just out of the crock, but next time we might try a Garnish. Maybe.... salsa, green onions, avocado, shredded lettuce.

Hope you Enjoy.

1 comment:

  1. Sounds yummy! What a great dish for this cool weather.