Chicken Enchiladas a la Gringa

This is a recipe I developed that satisfies my tastes as well as my fiance’s. I tend to avoid overly spicy food for more flavor and he loves a good spicy Mexican dish. This is my compromise.


1 Rotisserie chicken

1 can chicken soup

1 package shredded Mexican cheese

1 can chopped green chile

6 corn tortillas


1. Preheat oven to 350 degrees and grease a casserole dish.

2. Shred or chunk chicken from the breast of the rotisserie chicken (save the wings and thighs for another day) and put in a saucepan. Add green chile and cream of chicken and mix over medium heat.

3. Dip both sides of tortillas in the soup mixture and use them to line the bottom of the casserole dish. Put half of the soup mixture on top of the tortillas and cover with cheese. Repeat to make a second layer of tortillas and soup mixture. Cover the top with cheese.

4. Bake, uncovered for 20 minutes.

~ by accordingtoleanne on April 19, 2010.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: