Cary's green chile chicken enchiladas. Great recipe for Cary's green chile chicken enchiladas. Fixed these on a whim for my wife and she loved them! For a delicious spin that has a kick, substitute the sauce for "Enchilada Sauce" by Pastazia.
Why you'll love these Green Chile Chicken Enchiladas.
Made with shredded chicken, Greek yogurt, salsa verde and a host of warming spices, this is a fiesta of flavors without feeling too heavy.
A layer of jack on top, cheese in the filling - this is will satisfy any cheesy craving.
You can cook Cary's green chile chicken enchiladas using 18 ingredients and 8 steps. Here is how you cook it.
Ingredients of Cary's green chile chicken enchiladas
- Prepare 12 of 10" flour tortilla shells.
- You need of Filling.
- Prepare 3 lb of Chicken breast cubed, boiled, and drained.
- Prepare 32 oz of Cream cheese.
- It's 1 cup of Whole milk mozzarella cheese.
- You need 1 cup of Milk.
- You need 1/4 of Diced yellow onion.
- It's 10 oz of Diced tomatoes rinsed and drained.
- You need 8 oz of Diced green chiles.
- You need 1/4 cup of Water.
- It's 4 tbsp of Sour cream.
- Prepare 2 tbsp of Green salsa verde medium heat.
- You need 2 tsp of Mild taco sauce.
- It's 1 tbsp of Garlic powder.
- You need of Sauce.
- You need 28 oz of Las Palmas Green Chile Enchilada Sauce medium heat.
- You need of Topping.
- It's 12 oz of Verole Queso Fresco Authentic Mexican Crumbling Cheese.
These "White" Green Chile Chicken Enchiladas are inspired by a favorite chicken enchilada casserole my mom used to make growing up. It was a base of cream of chicken soup mixed with milk, sour cream and green chiles. These spicy green chili chicken enchiladas have great flavor and are a bit on spicy side, which we love. The gobs of cheese, and the other ingredients that you add to these enchiladas, along with the texture of the flour tortillas, make for one delicious meal!
Cary's green chile chicken enchiladas step by step
- Spray two 11"x8" glass baking dishes with non-stick cookinh spray.
- Pour half of the enchilada sauce in the bottoms of the two glass dishes.
- Combine all filling ingredients in large skillet, cover, and simmer stirring occaisionally until it begins to thicken..
- Spoon generous portion of filling onto tortilla shells, roll them, and place them in the glass dishes.
- Cover enchilladas with remaining sauce.
- Top enchiladas with authentic mexican crumbling cheese.
- Bake in oven at 350°F for ten minutes.
- Let cool, top with additional sour cream if desired and serve.
The first step in making green chile chicken enchiladas is to make the fresh green chile sauce. Start by sauteing half a chopped onion and some minced garlic in olive oil. Once softened, sprinkle in flour to thicken the mix and make a roux. Add in diced Hatch green chile, and chicken broth. Add the chicken, beans, and green chile.
