Green Chili Chicken Enchilada Dip Food

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Boil chicken 40-45 minutes until cooked and tender.
• Let chicken cool and then shred.
• Combine soup, green chili, garlic salt, salt, and chicken in large pot and simmer about 15 minutes.
• Add water if mix is too thick.
• Heat a small amount of oil in a pan and dip tortillas individually until soft but not too greasy.
• Then line tortillas in bottom of cassarole dish.
• Do not double stack but they can over-lap.
• Pour half the chicken mixture over tortillas.
• Then sprinkle onions and cheese over the top.
• Repeat with another layer of tortillas,chicken mixture and onions.
• Adding enough cheese to cover entire top of dish.
• Bake at 350 for 30- 40 minutes or until cheese on top starts to brown slightly.
• Serve with shredded lettuce, tomatoes, black olives and sour cream.
• Refried beans or spanish rice are both good side dishes.

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 400°.
• Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
• Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
• Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
• Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
• Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.

CHICKEN ENCHILADA DIP

Steps:

• Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
• Transfer the chicken mixture to a medium baking dish.
• Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
• ***NOTE***I season the chicken with my favorite spices prior to grilling.
• Fajita seasoning or Montreal seasoning work well.
• The purchased grilled chicken would save a step, also.
• I have added more or less jalapeno depending on the tastes of those I will be serving it to.