New Mexico Hatch Green Chile Chicken Enchiladas

Ingredients

• 1 onion, diced
• 5–6 cloves garlic, minced
• 1 cup Hatch green chile, or more to taste
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1–2 lbs cooked shredded chicken
• 12–16 oz water
• 1½ lbs shredded cheddar/Jack cheese
• Corn tortillas

Directions

1. Preheat the oven to 350°F. Cook the diced onion in a skillet, then add the garlic.
2. Add the chopped Hatch green chile and simmer.
3. Stir in the cream of chicken soup, then the cream of mushroom soup. Add the water.
4. Stir in the cooked shredded chicken and simmer.
5. Warm the corn tortillas on a comal.
6. Spread one ladle of chicken-chile mixture in a baking dish. Layer tortillas, chicken-chile mixture, and cheese. Repeat twice for three layers total.
7. Bake for 30 minutes, until the cheese is golden and bubbly.