Cook chicken in a covered skillet until
Spoon 1/2 cup enchilada sauce into a greased 13\"
Lightly season and cube chicken and cook in a medium
ver medium-high heat; saute green chile peppers, onion, bell pepper
*This should make 2 cups of cooked chicken for recipe.
edium baking dish.
Season chicken with garlic salt. Arrange in
ven to 350.
Cube chicken and brown in deep skillet
Pour 1 cup green enchilada sauce in bottom of pan. Mix together onion, cheese, salt, chilies, sour cream and chicken. Add chicken enchilada sauce. Roll mix into tortillas and place in baking dish. Pour remaining sauce over tortillas. Bake at 350\u00b0 until bubbly - about 30 minutes. Can be frozen. Makes 12 servings.
Reserve 2 cups corn chips for topping. Line a greased 12 1/2 x 8 1/2 x 2-inch casserole with remaining corn chips. Combine chicken, enchilada sauce, mushroom soup, onion, garlic, salt and pepper. Pour chicken mixture over chips. Pour chicken broth over entire mixture. Bake at 350\u00b0 for about 20 minutes. Top casserole with remaining chips, cheese and green chillies. Bake an additional 10 minutes. Makes 8 to 10 servings.
ater to cover, boil the chicken 25 minutes, or until juices
Combine green chili enchilada sauce and chopped onion in a blender and blend until onion is chopped fine.
Add to soups and cheese in a large pot and heat on the stove until cheese is melted.
Add chicken.
Tear tortillas into small chunks and add to mixture.
Put all this in a casserole dish and heat until bubbly.
Grease a 9 x 13 pan and preheat oven to 375 degrees.
Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.
Repeat layers.
Cover and bake for 45 minutes.
Uncover and bake for another 5 minutes or until bubbly.
Cook the chicken in a large
Pour a little enchilada sauce on bottom of 9 x 12-inch casserole dish.
Layer 6 tortillas overlapping (can be softened in a little oil).
Spread out beans.
Sprinkle with cilantro and garlic salt.
Layer with 1 cup cheese.
Put another layer of 6 tortillas.
Pour can of green chili enchilada sauce over casserole. Bake at 325\u00b0 for 20 to 25 minutes.
Sprinkle with 1 cup of cheese, lightly covered with foil.
Bake until cheese topping is melted.
Meat: Boil Chicken breast till meat is fully cooked/cool/shred chicken.
In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
If you like, add cooked chicken, and heat through, about 5 minutes.
Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
Marinade overnight if using the next day.
If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.
Spread the refried beans on the tortillas.
Then, divide the ground meat and top with cheese.
Roll up and put in baking dish. Cover with a can of green chili enchilada sauce.
(I like Hatch's brand.)
Cover the top with grated cheese and heat until the cheese is melted and the sauce is bubbly, about 15 to 20 minutes at 350\u00b0 (or microwave).
he cream cheese with the chicken, bacon, and cooked onion mixture
ook (I boil them) the chicken breasts, then shred them with