Ingredients
-
3 - 4
-
2
-
1
-
1 - 2
-
1
-
1
-
1
-
5
-
2
-
1
-
1/8
-
12
-
3/4
-
2
-
1/2
Directions
Fred’s Green Chile & Chicken Enchiladas, This is a great recipe for chicken enchiladas I got this recipe several years ago when I worked with a local celebrity chef, and this is his recipe I have however, made some necessary changes to make it not so high in fat And 1 enchilada will fill you up!, Very good It only ended up making about 8 enchiladas I only used one can of mushroom soup and I think that was more than enough I think with two cans it would have been way over creamy All in all, I thought they were very good Tasted like good family Mexican restaurant enchiladas , I made half a recipe, used shredded pulled pork but made the rest as written Great flavor and I loved the sauce It is a very filling recipe and we only ate half a one each Served with Recipe #73438
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Steps
|
1
Done
|
In a Large Heavy Fry Pan or Skillet, Melt the Butter Over a Medium Heat. |
|
2
Done
|
Add the Onion and the Garlic. |
|
3
Done
|
Saute About 4 Minutes, Then Add the Chopped Chilies, Tomatoes, Bell Pepper, Cilantro, Broth and Cumin. |
|
4
Done
|
Let This Mixture Simmer Over a Medium Low Heat About an Hour, Stirring Occasionally, Uncovered (add More Chicken Broth If Mixture Gets Too Thick and Dry). |
|
5
Done
|
Remove from the Heat and Dip (to Soften) Each Tortilla in the Sauce, Lay Flat Then Place Strips of Chicken, 1-2 Pieces of Jack Cheese and 1-2 Strips of Green Chilies at One End of the Tortilla. |
|
6
Done
|
Roll the Filled Tortilla and Place in a Lightly Greased Large Baking Dish or Pan, Seam-Side Down. |
|
7
Done
|
Fill the Pan With the Rolled Tortillas. |
|
8
Done
|
Pour the Sauce Over All. |
|
9
Done
|
Combine the Soup and Cream and Pour Over All Then Cover With the Shredded Cheese. |
|
10
Done
|
Bake in Preheated 350f Oven For 30 Minutes. |
