Anyone got a good recipe on how to make these? I had one and lost it. thanks.:)

Here's one we use:

4-6 boneless checken breasts poached and shredded
1 tbsp. cumin
1 tbsp. butter
1 onion, chopped
1 can cream of chicken
1 can cream of mushroom
lots of Green Chile
12 corn tortillas
2 cups grated cheese


Preheat oven to 375F. In a large pot, bring enough water to cover the chicken to a rolling boil. Add the chicken and cumin. Simmer for 14 min. or untill the chicken is no longer pink. reserve 1/2 cup of th broth, remove the chicken from the water and shred. In a large saucepan, melt the butter over medium heat. Add the onions and saute until transparent. Add both cans of soup, green chile, and shredded chicken. Heat through. Tear 6 of the tortillas and cover bottom of a 9x13 baking pan. Add half the chicken mixture and cheese. Repeat to make two layers. Place in oven for 30 min. or until the cheese is bubbling and just turning golden.

Heat determined by type and amount of green chile used - we usually use a lb. of bueno frozen extra hot, if its just for us, or mix medium/hot if we are sharing with friends. If we really want to make it good and hot we use ~1 lb of our 1yr+ frozen Hatch hot green chile - umm tasty.:D

Mmmm That sounds good!

OS's Tomatillo chicken Enchiladas.

Sauce:
14oz Jar of Tomatillo Salsa
4-6 fresh Tomatillos
1T cumin
4 oz can green chiles
1 med white onion
1/2 teaspoon dried oregano
2 garlic cloves, peeled
2 fresh jalapeño peppers {seeded}

Put all ingredients in a blender and mix well. move in a saucepan and heat on low/simmer for 30 minutes.

Bake or BBQ 2.5 lbs boneless chicken until 3/4 of the way done. Shred Chicken and mix with 1/2lb jack chess.

Heat some oil in a small fry pan and fry corn tortilla for 15-20 seconds, drain on paper.

fill cooked tortilla with chicken/cheese mixture and one tablespoon of sauce. arrange enchiladas in a 9"x12" baking pan and cover with sauce and cheese. Cook in a 375F oven for 45 minutes

Originally posted by Old Scout
OS's Tomatillo chicken Enchiladas.

Sauce:
14oz Jar of Tomatillo Salsa
4-6 fresh Tomatillos
1T cumin
4 oz can green chiles
1 med white onion
1/2 teaspoon dried oregano
2 garlic cloves, peeled
2 fresh jalapeño peppers {seeded}

Put all ingredients in a blender and mix well. move in a saucepan and heat on low/simmer for 30 minutes.

Bake or BBQ 2.5 lbs boneless chicken until 3/4 of the way done. Shred Chicken and mix with 1/2lb jack chess.

Heat some oil in a small fry pan and fry corn tortilla for 15-20 seconds, drain on paper.

fill cooked tortilla with chicken/cheese mixture and one tablespoon of sauce. arrange enchiladas in a 9"x12" baking pan and cover with sauce and cheese. Cook in a 375F oven for 45 minutes



OS, I like your recipe. :D :D I like a "verde" sauce on my enchiladas. :D :D

thanks, i'm gonna use your and modify it a bit. going to add green peppers and tomatoes to the sause mix and roll up the tortilla instead. Something like this
# 1lb. boneless checken breasts poached and shredded
# 1 tbsp. cumin
# 1 onion, chopped
# 1 can cream of chicken
# 1 can cream of mushroom
# lots of Green Chile
# 12 corn tortillas
# 1lb grated cheese
# 1 green onion
# 1 green pepper
# 3 tomatos
# 1/2 cup of sour cream
# 1 can enchilada sauce

Cook chicken and cumin how you suggested. Then add chicken, green peppers, onions and tomaotes to skillet. Simmer for awhile, then add sour cream, and soup. Take half the can of enchilada sauce and for on bottom of 9x13 pan. Pour some of mixture in the middle of a single tortilla and roll it up. Place rolled up tortilla in baking pan the short ways(they fit better), and continue till pan is filled, then pour the last half of the enchilada sauce over the tortillas and top with shredded cheese and green onion. cook till cheese is bubbling.

Stop y'all are making me hungery. I might have to write down this and make it tonight but I have no money:(

Cream of mushroom or chicken soup has NO place in Mexican cooking!
:rolleyes: :rolleyes: :flipoff2:

Originally posted by Old Scout
Cream of mushroom or chicken soup has NO place in Mexican cooking!
:rolleyes: :rolleyes: :flipoff2:


Exactly. WTF is with that????? :shaking: :shaking: :shaking:

i don't know..thats just what most of the recipes i saw said to use. other wise the chicken gets to dried out i think. i dunno :confused:

Recipe I gave is really a New Mexican recipe - personally, I think most true mexican food is pretty awful:flipoff2: (much dryer meat, lack of cheese, no green chile) - throw in a bit of native american and some gringo influence and you get some better cooking..:D

The soups are to give the chicken some more moisture and provide for a good sauce - you can also make the same thing using pork and pork fat - basically using the melted pork fat for your sauce, but I prefer my recipies a bit more healthy.
FYI -Most green chile sauces that are sold have a cream of chicken or pork base to them,

Originally posted by injectedEB
FYI -Most green chile sauces that are sold have a cream of chicken or pork base to them.



I have a can of "La Victoria" green chile enchilada sauce and
there's no chicken or pork in the ingredients list. The list:

Water, green chiles, green tomatoes, jalapeno peppers, distilled
vinegar, garlic. The rest of the stuff is less than 2% of the total.