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Green Chile Enchiladas

adapted from Jeannette Bundy's recipe


  • 3 -4 c. (1 lb.) chicken, cooked and cubed
  • 4 c. (2-15-oz. cans) green chile enchilada sauce
  • 1 small can green chile
  • 16 corn tortillas
  • ½ - 1 lb. grated sharp cheddar cheese
  • 2 cans of cream of chicken soup
  • Small amount of milk


In a separate bowl:

  1. Mix chicken, enchilada sauce, and chiles.

In a large casserole dish:

  1. Spoon some enchilada sauce in the bottom of the casserole dish and spread to edges.
  2. Line 8 of the corn tortillas, overlapping them and having them come up the sides of the dish.
  3. Pour in the chicken/chile mixture.
  4. Sprinkle grated cheese on top.
  5. Layer 8 more tortillas over the cheese.
  6. Mix just enough milk with 2 cans cream of chicken soup to make the soup smooth; pour over the second tortilla layer.
  7. Bake 30 minutes in preheated 375º oven.

Servings: Makes 9x13-inch pan.