New Mexico Style Green Chili Sour Cream Enchiladas Recipes

NEW MEXICO STYLE GREEN CHILI-SOUR CREAM ENCHILADAS

Steps:

• Saute the onions, garlic and green chilies in butter until the onions are translucent.
• Add the soup, milk, salsa and spices.
• Simmer over very low heat for 10 minutes, stirring often.
• While the sauce is simmering, fry the tortillas in hot oil until soft.
• (If the oil is hot enough, the tortillas only take a few seconds to get soft enough).
• Place tortillas on paper towels to get rid of excess oil.
• You can also soften the tortillas in the microwave for a few seconds wrapped in a dishtowel.
• Add the sour cream to the enchilada sauce and stir well.
• These enchiladas are served flat, stacked like pancakes on individual plates.
• Place a tortilla on plate, cover with sauce and cheese. These are not rolled enchiladas but are flat like a stack of pancakes.
• Repeat layers with as many tortillas as each person wants.
• I like 3; my husband always has 5.
• Pop the plate in the oven just long enough to melt the cheese.
• You can also place cooked diced chicken in the layers.
• This can also be prepared casserole style in a 9X13 dish.

NEW MEXICO GREEN CHILE CHICKEN ENCHILADAS (EASY)

Steps:

• Cut chicken into small bite-sized pieces.
• Brown in frying pan.
• In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
• Then add the garlic, onion, green chile.
• Preheat oven to 350 degrees.
• Cover the bottom of a 12x9 baking dish with a thin layer of the sauce.
• Cover with half of the tortillas.
• Put half of the cooked chicken on top of the tortillas.
• Spread half of the remaining sauce over the chicken.
• Top with half of the cheese.
• Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
• Bake 350 degrees for 30 minutes.
• Allow several minutes to cool.
• Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
• Yum.