More Great Recipes: Dairy | Main Dish | Poultry

Green Chili Chicken Echiladas

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Serves | Prep Time | Cook Time


12 corn tortillas
2 cups green chile enchilada sauce
1 Can Cream of Chicken Soup
3 cups cooked minced chicken
1/4 cup chopped cilantro
1/2 cup chopped green onions
1 pound shredded Monterey Jack or Mexican blend cheese
1 cup sour cream
salt to taste

Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm.

Mix one cup chile sauce with the minced chicken. Put 1/4 cup of the mixture on each tortilla, sprinkle with Cilantro, green onions and Cheese and roll up or stack.

Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with remaining shredded cheese and sauce and bake at 350¡ for about 20 minutes.

Top with sour cream and return to oven for 10 minutes or until all is hot.

Pairs Well With


After testing this recipe, I believe the best way to handle the tortillas is to fry them until lightly crisp. This method will help them from getting soggy during baking. As an option I would add strips of canned or fresh roasted green chilis to this dish.

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