I have never cooked green chile with canned soup. I'm sure my gma was turning over in her grave, but it sounded so interesting I had to try at least once. I cooked my chicken breasts in chicken stock and used that for one can of liquid and half and half for the second can of liquid. I used red rind longhorn as that's what I grew up using for enchiladas,other than that I followed the recipe as written. I also used chopped yellow onions in the layers. I must say I was pleasantly surprised. A creamy mass of comfort food for sure. Thanks Rob for sharing, looking forward to your next recipe.
This was quick and easy to make. Caveats: I didn't buy the small corn tortillas, so I actually used less than the 2 dozen. I also used chicken broth rather than water or milk for the liquid. It is delicious comfort food, and being more of a casserole is easier to make than rolling up enchiladas individually, and tastes just as good! It makes 4 man-sized portions, but 6-8 portions for some of us! I chose low-sodium cream of mushroom and low-fat chicken soup and didn't feel like I was missing anything: there is still plenty of cheese (I used a 4-cheese Mexican blend). I am lucky enough to be able to get frozen hatch green chiles at my grocery store in SoCal, and it really makes a difference over canned. If at all possible, roast your own commonly-found Anaheim chiles at home and you won't regret it! Thanks for a great recipe from a nuevomexicano!
This is an excellent recipe! This is the first year I bought several bushels of fresh chile to roast and freeze. I love how quick and easy it is AND that it's onion free!! My changes were only slight. I used 2 cans of cream of mushroom (since that's what I had on hand). I also used the chicken broth that I boiled the breasts in instead of water/milk and added 1/2 cup low fat sour cream. I am from albuquerque and have always lightly seasoned the tortillas in oil before layering. I much prefer the extra liquid method instead. It saves so much time and is much healthier!!
I am from Northern New Mexico & this is the way I make my green chile chicken enchiladas! I do add chopped onions & sometimes a can of Rotel tomatoes. Great recipe!
I used only mushroom soup. Cream of chicken seemed too salty. Also added a chopped onion, a can of Rotel and about 2teaspoons cilantro.
We moved from southern New Mexico to northern Idaho and sure miss our green chile foods! So we got a shipment in and of course, had to make some enchiladas! This was superb!
This is actually my FAVORITE way to make Green Chile Chicken Enchiladas. The only think I do a little differently is I add a cup of sour cream to the chicken mixture and I still use green chile enchilada sauce! Oh and for cheese, monterrey jack! Yummy! Thanks for posting this favorite!