Jennifer's Green Chile Chicken Enchiladas

Not to brag...but...I get asked for this recipe a lot.  I thought I would post it to my blog so that I could direct people here for it from now on.  This is one of my go-to recipes that I've kind of perfected over the years.  That's not to say you can't make it better by putting your own spin on it!  I hope you like it!

Jennifer’s Green Chile Chicken Enchiladas

If possible, start your recipe earlier in the day, so that all you have to do later is throw in the oven.  Or, you can make the chicken, and the sauce, then refrigerate until you’re ready to roll the enchiladas and bake.

2 Chicken breasts

Olive oil

Salt, pepper, and garlic powder

2 Bell peppers pick two of different colors, not green.  Julianne into ¼ inch strips

Onion, cut into ¼ inch julianne strips

2 medium sized jalapenos, seeds and membranes removed (leave in if you like it spicy), then diced. 

3 cloves garlic, minced

¼ teaspoon dried oregano

¼ teaspoon of crushed red pepper

1 Knorr Caldo con sabor Pollo cube of chicken bouillon, crushed

½ teaspoon salt

¼ teaspoon of pepper

2 small cans of green chiles

1 can of Campbell’s cream of chicken soup

1 large can of green chile enchilada sauce

2-3 Cups of shredded cheese.  I like a mix of any of the following:  cheddar, Monterey jack, Colby, pepper jack, provolone, etc…

Tortillas, you can use large or small, flour tortillas, I prefer small.

Sour cream, diced tomatoes, and shredded lettuce for toppings.

Start by slathering the chicken breasts in olive oil, then sprinkle with salt, pepper, and garlic powder.  Pop in 400º oven till chicken is just baked.  Set aside to cool, then shred.

In a large saute pan, on medium heat, add 1 Tablespoon of canola or vegetable oil to hot pan.  Once oil is hot, add peppers, onion, and jalapenos.  Stir and toss until softened, about 5 minutes.  Add in garlic, oregano, crushed red pepper, salt, pepper, and chicken bouillon.  Stir and toss until garlic is softened, about 5 minutes.  Add the green chiles, the soup, and ½ of the can of enchilada sauce.  Stir together until heated through and now add in the shredded chicken from earlier.  Taste your sauce.  If it needs salt or pepper, this is the time to add it.  Turn of the heat.  If possible let cool completely before rolling enchiladas.

Set up a station of your filling, shredded cheese, tortillas, and baking dish (sprayed with cooking spray or buttered).  For small tortillas, put about a ¼ cup of filling in the middle of your tortilla.  Add about 2-3 tablespoons of shredded cheese, and then roll.  Place in a line in your baking dish, seam side down.  Fill your pan.  Pour half of the remaining enchilada sauce over the middle (I like to leave a little off the edges to let the tortillas crisp a bit), top with the remaining cheese, then again with the remaining sauce over that. 

Bake in 375º oven till bubbling hot and cheese is browned on top, around 45 minutes.  Serve with sour cream, shredded lettuce, and diced tomatoes. 

You can also make this with diced chicken thighs, leftover beef roast, ground beef, pork, or even shrimp.  You simply add your cooked protein to the sauce you made above.