Green Chile Chicken Enchiladas

Per Meghan's request here is the Green Chile Chicken Enchilada recipe that John uses with a few tweaks. They are seriously awesome.

Ingredients


5-6 cups boneless chicken thighs
4 cups shredded cheese (jack, colby mix or just jack)
6-8 diced Hatch green chiles
24 yellow corn tortillas
1 cup sour cream
1 - 15oz can Hatch Green Chili enchilada sauce
10.75oz can condensed cream of chicken soup


How to make it


de-skin chicken, season and bake until done (375deg for approx 1hr). dice chicken.


chop green chilis.


mix chicken, 3cups cheese and green chilis together in a large bowl.


combine sour cream, enchilada sauce and cream of chicken soup.  heat on low until barely simmering.


heat tortillas by running through warm cooking oil until tortillas firm up.


roll each tortilla with chicken mixture.


arrange side by side in 9x13 baking dish 


leftover chicken mix can be used to make more enchiladas or spread over the top of the prepared enchiladas.


cover enchiladas with sauce and the remaining cheese.


cook uncovered at 350deg for 30min or until bubbly hot. 

So are the tweaks: 

We usually use a whole chicken either already cooked from the store or if we have a raw one we throw it in the crock pot with garlic, chicken broth and rosemary. Then you just shred it up. 

John heats the tortillas by running them through warm chicken broth instead of oil

We don't roll the tortillas. We just layer them and make a casserole.