Green Chile Chicken Enchiladas with Chicken Soup on the side
This recipe is awesome because it makes soup and enchiladas all in one!
- 4-5 boneless, skinless chicken breasts
- 2 cans Rotel (I like 1 regular and 1 Hot)
- 2 4oz cans diced green chiles
- 1 can/bag of corn
- 1 bag of birds eye pepper stir fry vegetable bled
- 1 10 ¾ can of cream of chicken soup
- 2 cubes of chicken broth
- 4 cups water
- 1 28oz can of green Chile enchilada sauce
- 1 pkg of cream cheese
- 10-15 tortillas
- 2 cups shredded cheese of choice (Monterey or Cheddar works best)
Combine ingredients 1-8 in a slow cooker for 6 hours stirring occasionally. Then, remove chicken, shred and return to crockpot. Let sit an additional 15-30 minutes to allow the shredded chicken to absorb more of the flavors from the crockpot. The remove approx. 3-4 cups of strained chicken and vegetables and set aside for the enchiladas. Then add water to remaining contents in the crockpot to the desired consistency for the soup (I add 2 cups) and the soup is done!
Take the strained chicken and vegetables add ½ cup of enchilada sauce and cream cheese then blend together until the cream cheese is well mixed in. Pre-heat oven to 350. In a separate 9×13-baking dish pour a thin layer of enchilada sauce, enough to coat the bottom (this will help with sticking after baking). Then put approx. ½ to ¾ of a cup into each tortilla and place side by side in the baking dish. Once the dish is full, pour a thin layer of enchilada sauce over all enchiladas and coat with cheese as desired. Bake for 20-25 minutes, then remove the tray, and enjoy (with some of your soup on the side)!
Depending on the size of each enchilada another baking dish may be needed.