ANNETTE’S GREEN CHILIES CHICKEN ENCHILADAS
- 4 chicken breasts (boneless, skinless)
- 8 c water
- 2 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
- 1 tsp Shirley J Chicken Bouillon
- 2-4 oz cans diced green chilies
- 1-16 oz carton sour cream
- 18-24 6” corn tortillas
- oil for frying tortillas
Combine 4 cups water, Shirley J Chicken Bouillon, and chicken breasts in stock pot, boil until chicken is completely cooked; reserve liquid. Pull or cut chicken into small pieces, set aside. Add remaining 4 cups of water to reserved chicken broth and add Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), stir to combine. Bring sauce to a slow boil, simmer for 5 minutes, and remove from heat. Add chicken, chilies, sour cream stir to combine, set aside.
In large heavy fry pan add oil to cover the bottom ½ inch, heat oil to approx 350 degrees F. (not smoking). Fry tortillas in oil, one at a time for 5 seconds on each side, layer with paper towel or napkin and continue process until all are fried.
In bottom of a 9”x13” baking dish, spoon small amount of sauce mixture (approx. ½ inch deep), followed by a layer of 6 tortillas, sprinkle with cheese. Repeat this process until baking dish is within approx ½ inch of top or until all ingredients are used, finishing with sauce and cheese.
Bake at 350 degrees for approx. 30 minutes or until mixture is hot and bubbly.