1 large can (or two small cans) cream of chicken soup
1/2 cup of oil
3 cloves of garlic, crushed
Half an onion
4 large pieces turkey breast
1 block of cheddar cheese, 1 block of Monterey cheese
2 packs corn tortillas
3 cups Bueno brand New Mexico green chile (roasted poblano peppers can be substituted)

Boil the chicken in a large pot until cooked, then pull it apart into thin strips and set aside in a bowl. Next, heat oil in a deep pan, and combine garlic and onions, allowing them to sauté and brown. Add cream of chicken soup and green chile. Add about a cup of water, and some of the broth from the chicken. Let simmer for about 30 minutes, stirring occasionally. Line a baking pan with tortillas, and put chicken on top of the tortillas. Place cheese on top of the chicken, and repeat. This is your first layer. Repeat for second layer, with tortillas, chicken, then cheese. Bake for about 25 minutes on 350 degrees. Cool and serve. Optional: Top with diced tomatoes and sour cream.

Jessica said New Mexico is known for its green chile, and she remembers going to farms with her mother, as a child, and picking up heaping bags of roasted chiles. From pizza to hamburgers to eggs, everything is topped with the spicy stuff. Green chicken enchiladas are a staple at New Mexico restaurants and for holidays.