stacked chicken enchiladas

One summer while I was in college, I lived in Mexico and worked at an orphanage. Every time I make these enchiladas this conversation from my time at the orphanage comes to mind:

mexican friend: Jord, will you please make that American chicken dish again? The kids really liked it.
me: What American food? I don’t think I have made American food for you, have I?
mexican friend: Yes, the one with chicken and green chiles and corn tortillas…
me: Oh! Do you mean my enchiladas?
mexican friend: Enchiladas?! Those are NOT enchiladas…they are American. The kids keep telling people how much they love your American food.

Haha!

So this recipe is apparently not very “authentic.” But it is easy and tasty- so it’s a win. Even my mexican friends approve, even if they don’t categorize it as Mexican food- haha. This is also a great one to make a double recipe of and freeze one, as it freezes really well.

Stacked Chicken Enchiladas

Ingredients

1 rotisserie chicken, deboned and cut into pieces
1 can cream of mushroom soup
1 7 oz. can of diced green chiles OR 1 cup fresh roasted green chiles
1 small purple onion, diced
3 Roma tomatoes, diced
2 jalepeno peppers, diced (optional for added spice)
2 TBS fresh chopped cilantro
1 tsp garlic salt
1 tsp ground cumin
1 dozen white corn tortillas
2 cups grated monterey jack cheese

Directions:
Preheat oven to 350 degrees. In a bowl, mix together the chicken, cream of mushroom, green chiles, onion, tomatoes, peppers, cilanto and spices. Spray a 9X13 baking dish with cooking spray and add a tiny bit of the chicken mixture to the pan, so that the tortillas don’t stick. Next, line the pan with 6 tortillas. Pour half of the chicken mixture over the tortillas and spread evenly. Sprinkle with half of the cheese. Repeat with the remaining tortillas, chicken mixture and cheese. Cover the pan with foil and back for 30 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbling.

Serve- YUM!