Everyone really liked the Green Chile Enchiladas….we all went back for seconds. The biggest problem is that it is pretty heavy…basically, your belly feels REALLY full. Eating Vegan almost never does this to you. I also didn’t cut up a salad….so there was very little fresh food for the meal. I am gonna post the recipe that I used today, with the changes that I will make next time.
Green Chile Enchiladas
1 pkg. (of 12) Flour Tortillas (Next time I will use the Whole-Wheat Version)
2 cans cream of celery soup (I will use this again)
2.5 cooked chicken thighs, shredded (Next time I won’t use chicken, at all)
11 oz. green Chile (Next time I will use two (2) 7oz. Cans of Green Chiles)
12 oz of Monterey jack cheese, divided (Next time I will only use 8 oz., on top)
Spices, to taste: garlic powder, salt and pepper
Preheat oven to 350.
Spray the bottom of a 9×13 casserole dish with Pam.
Tear tortillas (I can usually tear two-three at a time), into medium size chunks, to layer across the bottom of the pan. (This time we used 4 on the bottom row, 4 in the middle row and 2 on the top row….Next time, we will use 2 to 3 on each row).
Mix the chicken, soup, chiles and 4 oz. of cheese together in a large bowl.
Spread a small layer of the soup mix onto the casserole pan, then top with a layer of shredded tortillas. Spread another layer of soup mix, then top with another layer of shredded tortillas. Repeat one more , ending with the soup mix. Finally, add a layer of cheese.
Bake for 30 minutes.
Top with sour cream, tomatoes, lettuce, avocado, whatever you like! Enjoy!