So I wasn’t going to do a blog post on this dish, but after getting a request for the recipe following a dinner party recently, I decided to share it here. My apologies for not having more prep pictures! This recipe is great for potlucks, holidays and crowds. To make this casserole dish of deliciousness, get the following ingredients:
- 6 boneless, skinless chicken breasts or thighs
- corn tortillas
- 4 chicken bouillon cubes
- large white or yellow onion, chopped
- block of cream cheese
- 1 can cream of chicken soup
- 16 oz shredded mexican-style cheese
- small can chopped green chilis
- salt and pepper to taste
- vegetable oil for frying
Boil chicken in large stock pot filled with water, bouillon and chopped onion for about 30 minutes, or until chicken reaches temp (165 degrees). Remove chicken from stock and cool until you can shred it with either a fork or my favorite method, clean hands. Save as many onion pieces as possible.
Meanwhile, fry the corn tortillas in hot oil until softened. Drain on a plate lined with paper towels.
Make sauce: heat the cream cheese in microwave until soft, add cream of chicken soup and use the can to measure the milk. Combine with salt and pepper to taste.
Start layering in a large casserole dish: corn tortillas on the bottom, chicken and onions, sauce, shredded cheese and chilis. Add another layer of corn tortillas and continue layering, finishing with a final layer of tortillas if you like. I don’t always add the last layer of tortillas, depending on how far the sauce and cheese go. I like to make sure the last layer is of the shredded cheese.
Preheat oven to 350 degrees, cook the enchiladas until the cheese on top is melted, bubbly and slightly browned. Then serve and watch as it quickly disappears!