This is a recipe I got from my dear friend, Valerie Córdova. While student teaching at
Roosevelt Middle School in the staff would have a monthly potluck breakfast and Val would bring these enchiladas. They would be gobbled up so quickly by everyone and I remember thinking only in Tijeras, NM would you have enchiladas for breakfast! New Mexico
I’ve made these enchiladas by substituting layered summer squash and zucchini for the chicken and they were just as delicious. I usually serve these with cornbread.
3-12oz cans of chicken (easily found at Costco or Sam’s Club)
1 can cream of mushroom soup
1 can cream of chicken soup
2 tsp. minced garlic
2 tsp. Onion powder
2-16 oz jars of green chile sauce (I use El Pinto, but any brand will do)
4 roma tomatoes
3 green onions
12 corn tortillas
Put chicken into a big frying pan and cook until it’s not pink anymore. Add garlic and onion powder. Add cream of mushroom, cream of chicken and two jars of chile. Spray a little oil on the bottom of casserole dish. Lay four corn tortillas down. Spread 1/3 of the mixture on the tortillas. Spread a layer of cheese. Put a few tomatoes on the layer. Make another two layers this way.
On the last layer don’t add the cheese. Put chopped green onions and tomatoes on top layer. Cover with foil and cook for 30 minutes at 350 °F. Take foil off then add a layer of cheese and some oregano then cook uncovered for 15 minutes. Let stand for about 10 minutes. Serve.
Note from the recipe’s creator:
This is the recipe that I use but I change it around sometimes. Sometimes I add grated zucchini. Sometimes I won’t add the cream of mushroom soup and just add some sour cream instead and use sharp cheddar cheese. I mostly use green chile from my freezer that I have peeled myself. The last time I made it I added a layer of fresh mushrooms on top.
Source: my dear friend, Valerie Córdova