I like to play kitchen chemist and I often combine the ideas that I get from different recipes to create a unique version that pleases my personal tastes. This is my creative version of Green Chile Chicken Enchiladas. It’s fairly easy to make and delicious. They’re also low carb if you skip the rice – but the yellow rice and a side of salsa do compliment them well. 🙂
3 chicken breasts
1 package of fresh tortillas
1 TBSP chili powder
1 can green chile enchilada sauce
1 4oz can green chopped chiles
1 8z cream cheese (room temp then cubed)
1 bunch green onion (scallion) diced
1 8oz package shredded Mexican cheese
1 package Lipton soup
4 tbsp butter
3 tbsp flour
1 10 oz package yellow rice –
(will use left over extra noodles from making broth to make a side of yellow rice pilaf)
The best way to make this is to have all of your ingredients prepared ahead so you can layer the casserole easily and quickly.
Make one 4 cup pot of Lipton soup – (about 5-7 mins – see Lipton directions)
When it’s done you’re going to use the broth (Reserve & use the extra broth & noodles for the rice)
While that’s going –
I slice up chicken breasts and pan grill them in a greased pan. (I use a cast iron skillet)
Slice into small pieces when it gets close to done (not pink in center)
Then set all of the chicken aside in a large mixing bowl –
Wipe out the skillet, then go on to this next step in the same pan. By now the soup should be done and turned off –
Melt the butter and slowly add the flour to form a butter paste –
Gradually add 2 cups of chicken broth while continuing to stir (to make a chicken type gravy)
Be sure there are no lumps.
Once all the broth has been added and stirred to a smooth consistency, add the can of green enchilada sauce, the 4 oz of chopped green chiles, 8oz of cubed cream cheese and a TBSP chili powder. Continue to stir until most of the cream cheese has melted.
Add ½ of the mixture to your diced chicken in the bowl and mix.
In a pre-greased 9×14 Casserole Dish –
Spoon a few scoops of the sauce mixture into the bottom of the Casserole Dish & spread evenly.
Quarter the Tortillas so they have a relatively straight edge. (either fold then tear, or use a large knife) (Only cut as many as you need to layer, so I cut them as I make the dish)
On top of the sauce, layer the bottom of the pan with the Tortilla slices.
(The ¼ pieces fit into the corners of the casserole dish well.)
Layer the chicken mixture on top of the tortillas – spread it out evenly.
Sprinkle evenly with the chopped green scallions.
Sprinkle ¾ of the shredded cheese over the layer.
Place segments of tortillas again in a layer as you did on the bottom.
Top with remaining Chicken Enchilada sauce and spread evenly over the tortillas.
Sprinkle the last ¼ of the shredded Mexican cheese.
Bake in a preheated 350 degree oven for 50 minutes.
(Watch to be sure your cheese browns on top but doesn’t burn since oven temps vary)
While this is in the oven, I use the left over Lipton broth and add water to it, to prepare the yellow rice.
Just before it’s done, add the left over noodles.
(You can doctor this rice up with quickly sauteed green onion if you’re into making it pretty – but it’s quite tasty without it. You can also sift out the noodles prior to making the soup, and brown them in a little butter ahead of time, then add them to the rice to cook, during the last ten minutes… like a Yellow Rice Pilaf.)