Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

Hi to all!  This is how I make my green chile chicken enchiladas.  The recipe here assumes you know about green chiles, and you know how to make casseroles and perhaps even dishes like lasagna.  If not, you can search for a similar recipe online that shows you more details.  But, here is my method!

1. I like using our electric pressure cooker to pre-cook the chicken, it takes about 35 min from start to finish, and it makes the chicken shreddable.  Put all of the next ingredients into the pressure cooker and then let it cool bit when it's all done.

** 3 large boneless, skinless chicken breasts
** large onion, sectioned
** cloves of garlic
** 3-4 pieces of cellery, cut into sections
** spices you like, I use pepper, salt, garden herb mixture, but anything you like on your chicken
** water in the pressure cooker, for 3 breasts I use 2-3 cups of water

2. Once the chicken is all cooked up, then use a fork or other utensil and shred the chicken and mash or shred the onions, celery and garlic into the chicken.  Add sour cream to the mixture and combine.

** add in 1 or 1 1/2 cups of sour cream

3. Put about a cup of the sauce from the cooked chicken into the bottom of the large baking dish or pan.  Layer the following ingredients, just as you would do with a lasagne.  In this dish, I used a whole pkg of corn tortillas, making 6 layers, ending with cheese on the top.

** pkg of corn tortillas (about 36 in a pkg)
** the chicken mixture from above
** Hatch green chiles, chopped (spread as thickly or sparsely as you think you would want your dish to be hot or mild)
** shredded mixture of cheese, I like the Mexican cheese combo

4. Once done layering, and ending with cheese, bake in an oven that is 350 deg F. for about 30 min, or until the cheese is melted and starting to brown on the top.

5. Serve with what you like best, we prefer:

** shredded iceburg lettuce
** chopped tomatoes
** chopped cilantro
** sour cream

YUM!

Note:  Some recipes call for you to cook the corn tortillas in oil before layering them into the enchiladas.  We have both fried them up, as well as used them "as is" from the package.  They are good either way.