Green Chi Chi La La's
or Green Chicken Enchiladas
submitted by Sheri Meadows
Chicken Breasts - 6 - Bake at 350° for 40 minutes, cut up when cooled
Onion - 1 medium
Cream Cheese - 2 8oz packages - softened
Monterey Jack Cheese - Grated ( or any cheese you like )
Cream of Chicken Soup - 1 can
Diced Green Chilies - 1 can
Cumin - 2 tsp.
Green Enchilada Sauce - 1 can
Ripe Olives - sliced - optional
Add all ingredients into a large mixing bowl and mix well.
Put mixture in a warmed tortilla (I use flour, my sister uses white corn tortillas), roll and place into a 9x13 baking dish. At this time, you can always add more cheese to your tortilla filling!
I pour green enchilada sauce right in the pan and coat BOTH sides of the tortilla before adding filling.. please note.. it can get very busy!
Once you have filled your pan, smother with the remaining Green Enchilada Sauce and bake for 20 minutes at 350°.
Add more Monterey Jack cheese to the top and bake another 15-20 minutes until bubbling. Enjoy!
NOTE: This recipe came from my sister and I have made adjustments as follows: I use my leftovers from when my husband and I have baked chicken. I take all the meat I can clean off bones & cut up. I usually only use 1 package of cream cheese and as I said above I use flour tortillas. I usually use Monterey Jack cheese, but if I don't have it.. I use what I have and tend to use lots. Also, I found that is recipe is also good using the Red Enchilada sauce. In fact, the last time I made this, I did two small pans of green enchilada sauce (4 to each pan) and still had a bunch of filling left over.. soooooo I took some red enchilada sauce and in a round casserole I layered sauce, tortilla, sauce, filling, cheese, sauce and then another tortilla with more sauce & topped with cheese. The neighbors LOVED it!