sunshine's green chile enchiladas. One Of Our Favorite Mexican Dishes - Green Chile Chicken Enchiladas Recipe!! Corn Tortillas Stuffed With Chicken, Cheese, Green Chile Enchilada Sauce, Sour Cream, And Green Chiles, Topped With More Sauce And Cheese! New Mexican style green chile chicken enchiladas made with a homemade green chile sauce, corn tortillas, tender seasoned chicken, and lots of cheese!
These Green Chile Chicken Enchiladas have the perfect combination of flavors.
Shredded chicken, savory salsa verde, and Monterey Jack cheese is a My main goal with these green chile chicken enchiladas was to make them healthy.
To do this, I used unprocessed, simple ingredients so I could.
You can have sunshine's green chile enchiladas using 19 ingredients and 5 steps. Here is how you achieve that.
Ingredients of sunshine's green chile enchiladas
- Prepare of boiling chicken.
- You need 4 large of chicken breast.
- Prepare 4 cup of water.
- You need 1/2 tsp of garlic powder.
- Prepare 1/2 tsp of salt.
- Prepare 1/2 tsp of black pepper.
- You need of seasoned chicken after cooked.
- It's 2/3 cup of chicken broth (from boiled chicken).
- Prepare 2 1/2 cup of the shredded chicken ( this is ur boiled chicken.
- You need 1/2 tsp of garlic powder.
- It's 1 can of 4.5oz green chiles chopped.
- You need 1/4 tsp of salt.
- Prepare 1/4 tsp of black pepper.
- It's of corn tortillas.
- It's 12 of corn tortillas.
- It's 2 tbsp of vegetable oil.
- Prepare of other stuff needed.
- Prepare 1 can of green chile enchilada sauce.
- Prepare 1 1/2 cup of sharp cheddar cheese shredded.
Today I want to share how I make super easy and delicious enchiladas. Super easy for those days that you are on a rush to get. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. Whenever we have pot lucks at work or partys, my green chile enchiladas are always requested.
sunshine's green chile enchiladas instructions
- to boil the chicken in a medium pot, add water and the next 3 ingredients, boil untill chicken is cooked. then shred the chicken.out of broth.save 2/3 cup of the broth..
- in the same pot, put the broth and the shredded chicken, and the next 4 ingredients, stir and cook on medium heat, till the broth has evaporated. trun off stove set to side..
- take the corn tortillas and heat them in the 1tablespoon at a time, just to heat them, for like 3 seconds on each side, placeing them on papertowel till all 12 are done, this helps them from taring.only add the other tablespoon of vegetable oil to pan if needed..
- now take a corn tortilla add slices of Velveeta cheese in the middle, add shredded chicken thats been seasoned.roll into enchiladas, till all 12 are done, placing them in a 13×9 pan..
- take the rolled enchiladas putting in a preheated oven at 350°F.for 10 minutes, take out, and add the green chile enchilada sauce on top of the enchiladas, spread sharp cheddar cheese evenly on top, placing back in oven for 10 minutes. they are done take out and serve and enjoy!!!!!!!.
If it is going to be an especially large group, I leave out the chicken. These green chile chicken enchiladas are creamy, cheesy and full of flavor! This recipe is absolutely to die for…better than a Mexican restaurant! I love how it turned out…the enchiladas have the perfect combination of flavors! They do have a little kick to them, so make sure to omit the chili.
