Announcement

Collapse
No announcement yet.

Sahc green chile chicken enchiladas

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Sahc green chile chicken enchiladas

    SAHC Green Chile Chicken Enchiladas
    (SAHC is Stay At Home Chef on Facebook)

    Ingredients
    (Amounts for half batch in parentheses)

    8 ounces cream cheese softened (4 oz)
    7 ounces diced green chiles (4 oz can Ortega Hot)
    1 tablespoon lime juice (1-1/2 tsp)
    1/4 teaspoon salt (I used just less than 1/4 tsp)
    1/2 teaspoon ground cumin (1/4 tsp)
    1/2 teaspoon chile powder (1/4 tsp)
    1/2 cup freshly chopped cilantro (almost 1/2 cup)
    3 cups diced cooked chicken (1-1/2 cups Costco rotisserie chicken)
    1 cup sour cream (1/2 cup)
    16 ounces salsa verde (1 cup Trader Joe’s Salsa Verde)
    10 8-inch flour tortillas (or 12 corn tortillas) (I used 4 flour tortillas)
    2 cups shredded monterey jack cheese (1 cup)

    Instructions
    Preheat oven to 375 degrees. Lightly grease a 9x13 pan.


    In a mixing bowl, beat cream cheese with a hand mixer until it's light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.


    In a separate mixing bowl, whisk together sour cream and salsa verde until combined. Place a large spoonful of the salsa verde mixutre into the bottom of the prepared 9x13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan. 


    Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the pan. Repeat with the remaining tortillas.

    Pour the remainder of the salsa verde mixture over the top of the assembled enchiladas.

    Sprinkle the monterey jack cheese over the tops of the enchiladas to cover. 


    Bake in the preheated 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning. Garnish with more freshly chopped cilantro if desired.

    Charlene’s notes 5-28-2022: I made a half batch of these and followed the recipe exactly. These were the best green chile chicken enchiladas I’ve ever made or tried. I have the amounts for 1/2 batch in parentheses.
Working...
X