green chile chicken enchiladas with mushrooms.

green chile chicken enchiladas with mushrooms.

ingredients.

• 24 oz chicken breasts, boiled & shredded
• 28 oz can green enchilada sauce, divided
• (2) 4 oz cans diced green chiles
• 15 oz can petite diced tomatoes with green chiles
• 1 bunch green onions, chopped
• 1/4 cup cilantro (or more if you are me), chopped
• 1 cup mushrooms, chopped
• 10.5 oz can cream of mushroom soup
• 1 cup cheese, shredded
• 16 tortillas (i used some wheat and some flour)
• optional garnishes: black olives, avocado, salsa, sour cream, greek yogurt, shredded cheese

directions.

boil your chicken, let cool, shred with two forks.  the plus side of boiling your chicken is you can put it straight into the pot of water while the chicken is still frozen, no need to thaw.

set aside 1 cup of enchilada sauce.

combine chicken, remaining enchilada sauce, green chiles, tomatoes, onions, mushrooms and cream of mushroom soup.  if your husband hates mushrooms, don’t add the mushrooms until you’ve filled his half of the enchiladas!!

fill a tortilla with some of the filling.

roll up tightly and place in 13 x 9 pan.  repeat with remaining tortillas.  i was able to get 16 enchiladas but it is always different because i never fill them the same.  if you have leftover filling, you can make extra enchiladas or do what i do, save it and use it as a delicious topping for nachos.

see the toothpicks? they are to help me remember which is which.  this was interesting.. i made 3 white tortilla no mushrooms or onions, 3 white tortilla no mushrooms, 2 wheat tortilla no onions, 2 wheat tortilla with mushrooms and onions. gotta please all 4 of the eaters!  then i made a separate pan of 6 enchiladas with the remaining filling, which had onions AND mushrooms.. which means i will be eating those (marshall doesn’t do mushrooms, in case you are just joining us.)

pour the 1 cup of enchilada sauce over enchiladas.

sprinkle with the cheese.

you now have a boatload of enchiladas!

cover with foil and bake at 350 degrees for about 20 minutes or until they are warmed through.  remove foil right at the end so the cheese gets nice and bubbly.

i served the enchiladas with chips, salsa, guacamole and black beans.

two enchiladas for me!

for my garnishes, i did greek yogurt, guacamole and kristen’s mom’s yummy salsa.

nutrition info based off using my wheat tortillas, which are 80 cals/11g carbs/5g protein per tortilla, pre-garnishes and 16 enchiladas for the entire recipe.