Recipe of Gordon Ramsay Green Chile Chicken Enchiladas

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, green chile chicken enchiladas. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Green Chile Chicken Enchiladas is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Green Chile Chicken Enchiladas is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook green chile chicken enchiladas using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Green Chile Chicken Enchiladas:

1. Make ready 3 chicken breasts, diced
2. Prepare 1 (16 oz.) can green chile enchilada sauce - divided
3. Get 1 (4 oz.) can green chiles
4. Take 1 (10.5 oz.) can cream of chicken soup
5. Take 2 (8 oz.) pkgs. Monterey Jack cheese, shredded - divided
6. Get 1/2 cup sour cream, plus extra for topping if desired
7. Get 1 bunch cilantro, chopped
8. Make ready 1 small red onion, chopped
9. Prepare 1/2 bunch green onion, chopped
10. Take 2 Roma tomatoes, chopped
11. Get 5 flour tortillas
12. Get 2 Tbsp. Mrs. Dash Extra Spicy seasoning
13. Make ready to taste salt & pepper

Instructions to make Green Chile Chicken Enchiladas:

1. Preheat oven to 400 degrees.
2. Cook chicken in large skillet with a little olive oil and your seasonings. Place in a handful of the red onion if desired.
3. Chop veggies and combine in small bowl; mix well and place in fridge until ready to serve.
4. Once chicken is completely cooked, place in large mixing bowl.
5. Add in half the can of enchilada sauce, 1 cup of shredded cheese, green chiles, cream of chicken soup and sour cream. Mix well to combine.
6. Spread half of your remaining enchilada sauce into a prepared 9 x 13 baking dish.
7. Evenly distribute the chicken mixture onto each of the five tortillas. Roll up with ends tucked into middle and place in your dish.
8. Top with remaining enchilada sauce. Spoon evenly over each enchilada.
9. Top with remaining shredded cheese and bake for 25 to 30 minutes or until hot & bubbly.
10. Enjoy topped with veggie mix and sour cream if desired!

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