Green Chile Sauce
- 2.5 Tbsp Butter
- 15 oz can Hatch green chile enchilada sauce with roasted garlic
- 10.5 oz can Campbells Cream of Chicken soup (Optionally use Chicken Broth or Vegetable Broth instead)
- 2 oz Cream Cheese (chop into small chunks)
- 10 oz milk
- 13 oz tub of Bueno Hatch Autumn Roast chopped green chile (Hot, drained and strained)
- ½ medium white onion (diced)
- 3 – 4 cloves garlic (minced)
- 1 Tbsp dried celery flakes.
- Salt & Pepper (to taste)
(Yield about 8 cups)
In a sauce pan heat the butter until melted. Add the Garlic and Onion and sauté them until the edges of the onion start to turn golden brown. Add in all other ingredients. Simmer sauce until it thickens to your taste and the cream cheese is fully melted.
Easy Enchiladas:
- 8 corn tortillas
- Rotisserie chicken (the buttery garlic or traditional recipe chicken’s from Walmart work perfectly).
- ½ medium white onion (diced)
- Sauce (as above)
- 6 – 8 oz shredded cheese (Muenster, mozzarella, asadero, or a mix of all three)
Preheat oven to 350 degrees Fahrenheit. Debone the chicken and cut all tortillas in half. Spread butter into a 13in casserole dish. Layer the tortillas into the casserole dish (4 tortillas per layer) like so:
Layer on half the chicken, and sprinkle some onion over it. Pour on half of the sauce and spread it around. Then top it off with some cheese. Repeat this to add a second layer:
Bake in the oven for 30 minutes. Check it at 30 minutes and make sure the cheese is melted. Switch the oven to broil and broil the enchiladas for an additional 5 minutes (Watch them carefully) or until the cheese on top is bubbly lightly browned.
