It's Still Christmas - Chicken Bacon Green Chile Enchiladas

Yes, it's still Christmas. The wisemen won't show up until January 6th, and my decorations will remain up until then, and becuase it's still Christmas, I feel I can still share with you the recipe for the green chile enchiladas I made on Christmas day. If you've ever had the pleasure of talking to a New Mexican about food, you know that we talk about green chile the way that Bubba talks about shrimp, and green chile enchiladas are a staple. I've made and eaten them many many times over my 36 years, but this year I went a little rogue and made my own recipe. I introduce to you,  Chicken Bacon Green Chile Enchiladas! I'm also going to do you a solid and just leave the recpie below, so you don't have to scroll through 7 pages of stories about my husband, kids, and dogs. I hate that. You're welcome!

Chicken Bacon Green Chile Enchiladas

Ingredients
9 Strips Of Bacon
3 Boneless Skinless Chicken Thighs
1 Onion
1 13oz (Thawed) Autumn Roast Bueno Green Chile
1 10.5 oz. Can Of Cream Of Chicken
10.5 oz. Of Milk
16-18 Corn Tortillas
2 Cups Of Shredded Cheddar Cheese
*Optional - Green Onion For Garnish

 Steps
1. Grease a 9x13 casserole dish with butter or oil. Set aside.

2. Cook your bacon in a medium-sized frying pan on medium-low until desired crispiness (I usually do this in batches of three pieces at a time) . Leave bacon fat in pan, and cool cooked bacon on a paper-towel lined plate.

3. Saute chicken thighs in bacon fat, approximately 10 minutes on each side, again on medium low. Set aside cooked chicked to cool on a paper-towel lined plate. *Salt and pepper to taste.*

4. Pre-heat oven to 350*, and remove any excess bacon fat you may have, leaving approximately 2 tbsp in the pan.

5. Saute one diced onion until golden-brown, or carmelized if you prefer a richer flavor, approximately 5 minutes. *Salt and pepper to taste*

6. Add your thawed green chile and simmer with onion for 2-3 minutes. 

7. Add can of cream of chicken, fill can with milk and add that to your pan as well. Simmer the onion, chile, soup, mik mixture for approximately 10 minutes until it thickens. While that cools a bit, and thickens more, dice the chicken thighs.

8. Start layering - tortillas, chicken, sauce, and shredded chesse. Typically makes about three layers, with a fourth covering layer of just tortillas and the last 1/2 of shredded cheese.

9. Cover with aluminum foil. Bake for 30 minutes. Uncover and bake for remaining 15 minutes.

10. Garnish with green onion if desired, and serve!