Green Chile Chicken Enchiladas

I think I've blogged enchiladas before. Maybe once or twice. And probably you're getting the picture that we love Mexican food. Like really, really love it!

This recipe is based off of the creamy chicken enchiladas that I feel like everyone knows the recipe for, but of course I had to kick it up a notch and I like to use corn tortillas for a few reasons. One, because their much healthier for you. And two, because they hold up much better with filling and sauce without getting soggy. And I just like them.

I made this in my Pampered Chef deep covered baker and cooked it in the microwave (it's unbelievable how amazing stuff turns out in that thing!) BUT, a 9x13 pan would work out great. We ate ours with a few dots of sriracha for an extra kick, because we're punchy like that.



Green Chile Chicken Enchiladas

10-12 corn tortillas, quartered
1 12-oz can green chile enchilada sauce
1 1/2 lbs chicken breast, cooked & chopped
1 can cream of chicken soup (I used reduced fat)
1 c. (heaping) sour cream
1/4 of an onion, minced
3-4 garlic cloves, minced
1 jalapeno, ribs & seeds removed, minced (You can sub a fork-full of nacho slices)
4 whole roasted hatch chiles, peeled and chopped (or 1 4-oz can chopped green chiles)
salt & pepper to taste
2 c. shredded colby-jack or cheddar cheese

Preheat oven to 350. Mix together the chicken, soup, sour cream, onion, garlic, jalapeno and green chiles. Taste and add more jalapeno and salt & pepper if needed. To assemble, pour a little bit of enchilada sauce on the bottom of the pan. Layer the tortilla quarters in a single layer. Spread on half of the chicken mixture, half of the cheese and top with another single layer of tortillas. Spread a little more sauce on top of that. Add the other half of the chicken mixture, the cheese and another tortilla layer. Top with more enchilada sauce. Bake 25 minutes or until hot and bubbly. (If using the deep covered baker, microwave covered 15 minutes.) Let stand 10 minutes to let it settle before cutting and serving.