Green Chile Chicken Enchiladas

I have found that if you boil a whole chicken (still on the bone) the meat comes out staying tender and you get the good mix of white and dark meat...but I have also just boiled boneless skinless chicken breasts and as long as you don't over boil, you should be fine.

As far as a recipe goes, I can't help...I always just cheat and use a can green chile sauce...us gringos (at my house) can't really tell the difference :)

*No body panic! I am white and I was trying to be funny. Growing up in LA I was around many many Mexican celebrations and feasts and am comfortable with being a gringo.

I don't boil chicken - I buy a rotisserie and pick the meat, then it is very tender.

When I'm trying to get shredded chicken I just stick the whole thing in the crockpot until it falls apart then let it cool down and pick out all the bones.

I just made some green chile chicken enchiladas myself and they we're great! I use a recipe that I got from Paula Deen's and have tweeked it some.
Rinse 8 chicken breasts and put in large pot add enough water to cover about 1 inch over place on stove on med-high heat till starts to boil. Once it boils remove the foamy stuff that accumulates then I put in about 1 Tbsp. each crushed oregano, garlic and onion powder about 2 Tbps. salt. Stir, cover and continue boiling about an hour on med-low. Leave chicken in water till cooled then shred.
In a large bowl beat 2 (8oz) pkg. softened cream cheese, 1 (26oz) can cream of chicken soup, 2 (7oz) cans diced green chiles with juice, 10 diced green onions (white and green part) and a cup each of monterey jack and cheddar cheese until mixed. Spread desired amount onto 7-inch round tortillas and roll up into burritos. About 30 tortillas.
U will need about 3-4 cans (28oz) of green enchilada sauce. Place about 1/2 cup of sauce onto 2 greased 13x9 pans. You may use larger roasting pan. Place enchiladas side by side in pan and pour sauce over tops. You may add additional diced green chiles into sauce before pouring. Sprinkle about 2 cups mixed shredded jack and cheddar cheese over sauce. Cover with foil and place in a preheated 275* oven for about 30 minutes. Uncover and bake 10-15 minutes more until top is melted and bubbly. Cut between enchiladas and serve with shredded lettuce, diced tomatoes, sour cream and salsa if desired.
I know this seems complicated but its really not its so easy and delicious. I hope enjoy!

I cheat with cooking the chicken. i buy a pre cooked chicken from sams. I mix that with canned cream of chicken soup & green chile and layer that with cheese. Its super simple and only takes a few Ingredients and my family loves it. My m-i-l came up the recipe. She puts hers in the microwave, i prefer mine in the oven. I have a feeling i know what im making for dinner tonight! thanks for the idea

I have made chicken enchiladas for years and love them, but I recently found a recipe that improved my already good methods and just takes it to the next level, both taste-wise and nutrition-wise. I use canned chicken or rotisserie chicken. About the recipe, I personally double the spinach in them since it wilts so small and why not add the extra healthy stuff and you may want to half the enchilada sauce to make it less spicy if kids will be eating it. I also layer the sauce, corn tortillas, and filling in several layers until I've used it all and top with cheese. To me this method is just simpler than rolling them up and doesn't take away from the awesome flavor at all. I'm all about saving time. But you've seriously got to try this recipe out since it is SO good. If you want to be healthier, use Cream of Chicken soup from Sprouts or something with less garbage added than Campbell's brand.

http://picky-palate.com/2008/08/11/fiesta-chicken-and-spi...

I recommend shredding a rotisserie chicken from the market deli section.

I made this last week and it turned out great. The chicken was extremely tender! The best part is that it is in the crock pot, so it cooks while you work. Hope this helps.

http://www.bettycrocker.com/recipes/green-chile-chicken-e...

I LOVE these enchiladas....put in a skillet on the stove: A Large can of Cream of Mushroom soup (or 2 small cans) the kind you do not add water to.... a med. size container of Sour Cream....Can of Green Chili's and cut up chicken...(I get the chicken already cooked from the store ) or you can cook your own...you can add anything else you would like to add for flavor...Mix this thorougly....
Take a 9X13 pan (I usually spray some Pam in the pan) and take Flour Tortillas....in the middle of each tortilla put a good amount of the mixture from the skillet....add some cheese...roll into a burritto and place in the pan....sometimes you will get more than one pan full of enchiladas from the pan....when the pan is full take some of the contents from the pan and pour over the tortillas...bake in a 350 degree oven until the top of the tortillas are brown approx ... 30 min...the last couple of min sprinkle a little more cheese over the top....Enjoy....

I've made the same thing that Karen H. has made several times!!! Sooooo yummyyy!!!

http://thepioneerwoman.com/cooking/2009/11/white-chicken-...

I love them, I have used many recipes over the years. I recently tried the one I just posted,delicious.

Here's my recipe-not very authentic, but easy and a crowd pleaser! I apologize for my measurments, or lack therof. This will make a 9x13 plus an 8x8 sized pan.

Heat oven to 350.
Ingredients:
-corn tortillas
-cream of chicken soup, 2 family size cans
-green salsa (I like the Herdez in the little cans) I use 4-5 of the little cans, adjust for your taste
-chopped onion, sauteed until soft and translucent
-chicken breasts, cooked and shredded (I do mine in the crockpot so they stay very juicy. I like on the bone, better flavor and moister)
-garlic salt and pepper to taste
-monterrey jack cheese

Spray the pans with nonstick spray. Mix the soup and salsa until well combined. Mix the chicken, sauteed onions, garlic salt and pepper. Soften toritllas in microwave. Spread a thin layer of soup mixture in bottom of pans. Fill tortillas with about 2T of chicken filling, then a sprinkle of cheese. Roll and place in pan seam side down. After all the enchiladas are in the pan, cover with the remaining soup mixture. Sprinkle cheese over top, I like a lot! Cover pans with foil and bake 30 mins. Remove foil and continue baking about 15 minutes, until hot and bubbly all the way through and cheese is melted. Serve with sour cream, chopped raw onion and cilantro.

You can make the salsa using tomatillos and peppers if you want it spicy. Tomatillos can be sour so you also want to add in a tomato. Also, garlic, onion, I use Knorr powdered chicken broth. For my family, we use about 5 tomatillos and a tomato, 1 or 2 bay leaves, clove or 2 garlic depending how big, one pepper since my husband likes spicy--or I skip it, plus the Knorr. I boil everything and then put in the blender. No water added or you end up with soup instead of a salsa to dip the tortillas. The make sure the chicken does not get tough, do not overcook (30 minutes for a chicken is enough)and make sure you use bone-in chicken. For some reason the bones help.