Mix the first 6 ingredients together in a large bowl. Layer 1/3 of the torn tortillas on bottom of a greased 9x13 inch pan. Layer on 1/3 of the chicken mixture and then 1/3 of cheese. Repeat twice more with remaining tortillas, chicken mixture and cheese. Bake at 350 degrees F for 30 minutes or until bubbly. Serves 6-8.
By Sandy from Graettinger IA
When I was growing up, I remember my Mom making this for my Dad to take to office parties. We RARELY got it as it was more package food than my Mom usually used. She did use one can of Cream of mushroom and one of chicken, then used FF milk to thin it down some, instead of sour cream. I've used a few chopped black olive to break up the color a little, LOVE this recipe!
I love Green Chili Chicken enchiladas. Being from New Mexico I have it all the time. My version uses cream of mushroom soup and chicken broth along with sour cream. One thing you might want to try different from your recipe is to put the soup mixture as your first layer. I find that the corn tortillas don't stick to the bottom and get hard. Much easier to scoop out when serving. Also I use the grocery's pre roasted chickens. They are moist and easy to shred.
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