Green Chile Chicken Enchiladas

[charisstoma]

Green Chile Chicken Enchiladas
https://newmexiconomad.com/green-chile-chicken-enchilada/?fbclid=IwAR2XvmmskOCVzDfkBob7r9lT6IjEjnKRAc5wnQKljOd-FKt6Hj8ykS7IvTY

Servings: 6 – 8, depending on portion size

Ingredients

1 teaspoon olive oil
1 small onion
3 cloves of garlic
1 1/2 cups of shredded chicken, roasted for flavor
12 corn tortillas, white or yellow
Grapeseed or sunflower oil for frying
1 can of Swanson’s chicken broth
1 cup roasted and peeled green chile, chopped (available online from Hatch Chile Store)
2 cans of cream of chicken soup (you can make your own if you have time to go gourmet)
1 cup of shredded sharp cheddar and 1 cup of Monterey jack cheese, mixed together (feel free to vary cheeses based on preference)
1 bunch of green onions, chopped

Directions

1. Preheat the oven to 350 F.
2. Sauté the garlic and onions in a teaspoon of olive oil until soft, about 10 minutes. Set aside.
3. Heat the grapeseed or sunflower oil in the same skillet until smoking. Briefly fry each corn tortilla for 3-4 seconds per side, to make them more pliable. Put a layer of the corn tortillas in a baking pan.
4. Mix the shredded chicken, the chopped green chile (available online at the Hatch Chile Store), the cream of chicken soup, the chicken broth, and the chopped green onions together in a bowl. Then spread a layer across the corn tortillas in the pan. Top with a layer of shredded cheese.
5. Repeat the layers two or three more times. Top with the remaining cheese.
6. Bake for 30-35 minutes or until the cheese is melted and golden and the smell of the chile is wafting through your kitchen. Allow to cool for about 10 minutes, and serve.