Teresa Martin's Chicken Enchiladas

Teresa Martin's Chicken Enchiladas

5 to 6 boneless skinless chicken breasts -cooked, and diced or shredded, however you like your chicken

Shredded Cheese - Monterey Jack

1 large can Las Palmas Green Enchilada sauce

1 large can cream of chicken soup

1 16 oz sour cream

1 small can diced green chilis

Diced Green onion (about 7 green onions)

Yellow onion, diced (one)

Corn Tortillas

Salsa (she used El Sol Cacique Mild Homestyle Salsa in green container)

Seasonings of Garlic, cumin, mild chili powder or taco seasoning mix (in my video of her making it, she used Riley's sriracha Lime salsa seasoning, she uses Penzeys spices of granulated toasted onion, roasted garlic, and southwest seasoning and salsa salad seasoning)

Combine the diced chicken, diced green chilies, diced yellow onions and diced green onions, about 1/2 cup salsa and the seasonings listed above. She added a cup or so of the shredded monterey jack cheese.

In another bowl add the Green enchilada sauce, the cream of chicken soup, sour cream and mix it all together.

In 9 x 13 glass pan, pour a little of sauce in bottom to cover, then cut corn tortillas into quarters and halves.  Can tear them in bits and pieces.  Dip the tortilla pieces in green sauce and layer in pan, then sprinkle chicken mixture evenly all over the bottom of pan.  You will use 1/3 of mixture; there will be three layers.  After meat mixture, sprinkle shredded cheese over that layer, then start another layer of corn tortillas, chicken and cheese.  Top it off with layer of green sauces tortillas.  Sprinkle cheese and a few green onions on top.  Bake at 375 for 40 to 45 min

* note, when she made them for us, she fried the corn tortillas in oil and then filled them with chicken mixture and sauce and covered with sauce and cheese.  can make these either way!

They are amazing!