Felicia’s Green Chile Chicken Enchiladas

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Step 1

Boil the chicken breasts in some salted water till they are cooked through. Put them on a plate to cool. After it’s cooled down, shred the chicken.

Step 2

In a pan, put some oil down to coat the bottom. Then put in the shredded chicken and chopped green chile (as much as you want), and start to toast and brown it a little. Season it with salt, pepper, garlic powder, onion powder, and season-all. After it’s browned a little, add the cans of soup. Scrape clean each can. Then add 4 cans of milk. Cook till boiling.

Step 3

While that’s cooking, fry corn tortillas in oil till soft and lay on paper towels. Grade cheese.

Step 4

In a 13x9, put some soup down first. Then add a layer of corn tortillas, more soup, then cheese, then more tortillas, soup, then cheese as the final layer. Put into a 375* oven till it’s warmed through. Eat with chopped onion, lettuce, tomato and crackers if you want! Season and warm the beans to eat with it too (if you guys like beans).

Step 5

I usually use 5 corn tortillas for each layer and I tear up 2 of those in each layer to fit like a puzzle. So for you and Newt, I would do 3 layers. If you are feeding more, you can do 4 layers! That’s how many layers I do. And I do 3 cans of the soup and 6 cans of milk. We like to make little tacos while the enchiladas are warming through with the leftover soup! Newt can show you how ☺️ Plus we eat the leftover soup with tortillas while we wait too 😋 So for 3 layers of enchiladas, plus tacos, I would cook 15 corn tortillas for the casserole, plus how ever many for the tacos you guys would want!! 🤗