Green Chile Enchiladas-Ty Ty’s favorite 


Cornwell green chile stew (can be bought at HEB, central market and Amazon)

Fiesta blend or Monterey Jack shredded cheese

Shredded chicken (I use half a Costco rotisserie chicken not pictured)

Corn tortillas (I use 18)


Start with layering corn tortillas on the bottom of a 9×13 glass dish with corn tortillas.  Add chicken over the tortillas (I leave chunks of chicken all over you can shred in a kitchenaid if you prefer) spread 1/3 of the stew over chicken. Sprinkle cheese over and then place another layer of tortillas. Repeat the above. Finally put your third layer of tortillas and the last of the stew and cheese (no chicken on the top layer). Garnish with sour cream if you like!

Bake in oven on 350 degrees for 35 minutes
*We have a child that doesn’t like cheese so I leave one side without cheese*

I serve with guacamole or Mexican rice.


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