Newlywed in the Kitchen Recipe #3: Mom's Green Chile Chicken Enchilladas

Another recipe has been successfully attempted.  This wife thing is not so bad.  Far less chaotic than the single thing where I was constantly having kitchen fires break out and such.  For our third recipe, The Boy from Texas selected one of my personal favorites, my mom's green chile chicken enchiladas.  I bet we ate these once a week growing up (it was also the only time we ever ate chicken for dinner).  They are easy, fast, and really good!

The Boy from Texas Rating:  4 stars.

The Boy from Texas Comments:  (1)  You are really good at making these.  Must be your Mexican ancestry coming out.; (2)  I'm half tempted to give this a 5.;  (3)  I'll have seconds, but make it with more meat, less sauce this go 'round.

Sue’s Green Chile Chicken Enchiladas

1 can Cream of Mushroom/Cream of Chicken Soup (you could use either or, I use the one that's already mixed)
1 large can chicken {My mom uses light and dark meat combined, I use only white meat.  You could also do this with chicken breast or a rotisserie chicken if you wanted to avoid meat in a can.}
1 can Chicken Broth
Chopped Green Chile {Now, let's all take notes.  The best green chile is that which was roasted, peeled and frozen.  If you aren't from New Mexico and don't have that, your next best bet is to buy Bueno frozen green chile at the grocery store in a little tub.  If you don't have that, you can use canned green chile if you must.  But for the love of all things New Mexican,  if you can't get one of these three options, skip the recipe.  Oh, and green chile is not a bell pepper!}
Grated Cheese
Corn tortillas 
Vegetable oil 

In large pan, whisk Cream of Mushroom, Cream of Chicken, and Chicken Broth together. Add desired amount of chopped green chile {really just depends on how hot your chile is and how hot you like enchiladas....you'll have to play that by ear.} Stir well.

Drain the canned chicken and add it to the pan. Heat mixture. If it seems too thick, add a little of the broth you have drained off of the canned chicken or add a little water.  {When I cooked this, it was actually a bit too soupy, so looking back I might have added only 1/2 a can of the broth and see what happened.}

Once the mixture is hot, fry tortillas to freshen them, and stack tortilla, mixture, grated cheese and repeat. {I eat two layers--meaning two tortillas.  The Boy from Texas ate 4, just to give you a serving size idea.}

Warm to melt cheese in either microwave or oven.  {Stick the plate in the oven on broil.  It's so much better!} 

Trim with lettuce and tomato.

**UPDATE:  I made these again with a couple modifications and The Boy from Texas likes them better....so much so that he actually gave them a 5!  Here are the changes:  (1) use only 1/2 can of chicken broth; (2) rather than stacking, roll the enchiladas with a little bit of shredded cheese inside them then top with sauce.