Green Chicken Enchilada Caserole

Hello all,

I am new to GUG and so far so good! I LOVE to cook, specialty is Mexican Food of course. I was reading some recipes on chicken enchiladas and they all sound good. Here is mine.

Ingredients:

1 large (family size) can of cream of mushroom
1 large (family size) can of cream of chicken
about 5 to 6 jalapeños
Corn tortillas (amount varies on serving you're cooking for)
Oil, corn, vegetable, Olive Oil, (whichever you prefer) about 1-2 cups (again varies on portion you're cooking for)
Chicken
Cheese (I like to use the "Mexican" blend)

Directions:

First of all you want tomake sure your chicken is done, you can either boil a whole chicken or buy a rostierre chicken from your local supermarket and skin it. Once your chicken is done, shred it.

Next, shred cheese of your choice or buy it pre-shredded.

Third, wash the jalapeños, cut off the stem, cut open the jalapeño and remove the seeds, if you like your enchiladas spicy, remove seeds from 4 jalapeños and keep the seeds on two of them and just cut off the stem. Then boil them in enough water to cover them. Boil them for about 15 minutes or until thoroughly cooked (you can tell because they become a different shade of green then when they are raw).

Next, Blend the Jalapeños with it's water you used for boiling.

Then, grab a decent size pot, open up the cream of mushroom and cream of chicken, pour it in the pot and add your blended jalapeños. Stirr it and wait for it to come to a slight boil, in the meantime, heat up your corn tortillas in the microwave, wrap them in a paper towel and microwave safe saran wrap for about 1 minute. I use about 18 corn tortillas. Grab a frying pan, pour in about 1-2 cups of oil, heat it for about 3 minutes, and fry your heated tortillas....now don't try to deep fry them just dip them in for about 2-3 seconds on each side. TIP: I GRAB A PLATE AND PUT ABOUT 3 TO 4 PAPER TOWELS ON THE PLATE AND PLACE THE FRIED TORTILLA ON IT, THIS ALLOWS THE PAPER TOWEL TO ABSORB EXCESS OIL. Once all of the tortillas are fried, grab a caserole dish (oven safe) and start your layers. By this time your sauce is hot and ready for layering. Scoop up some sauce and spread it on your casserole dish, then lay out the fried tortillas pour some sauce, add a layer of chicken then a layer of sauce, then your second layer of tortillas, then sauce, then chicken, then sauce, then tortillas, then sauce, any leftover chicken and shredded cheese. (I usually make 3 layers). Once you've got the layers desired and topped it off with sauce, chicken, and shredded cheese pop the caserole in the oven at 350 for about 5-10 minutes.

You're done!!! yay! Enjoy!