Green Chile Chicken Enchiladas Recipe
This green chili chicken enchilada is made with shredded chicken and cheese, then rolled with corn tortilla mixture and smothered in green chili sauce, this dish will be a favorite.
Ingredients
- 4 cups cooked shredded chicken
- 1 4 ounce can diced green chiles drained
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon onion powder
- 3 cups shredded monterey jack cheese divided use
- 1 cup shredded cheddar cheese divided use
- 14 corn tortillas
- 2 10 ounce cans mild green enchilada sauce
- 1 cup sour cream
- salt and pepper to taste
- Optional: chopped fresh cilantro, diced tomatoes
- cooking spray
Instructions
- Preheat the broiler to 375 degrees. Coat a 9"x13" dish with cooking shower.
- In a medium bowl, combine the monterey jack and cheddar cheeses.
- In an enormous bowl, combine the chicken, 1/2 of the cheddar, green chilies, garlic powder, cumin, onion powder and salt and pepper to taste.
- Stack the tortillas on a plate and wrap with a sodden paper towel. Microwave for 1 moment until tortillas are warm and malleable.
- Lay one of the tortillas on a level surface and spread roughly 2 teaspoons of harsh cream down the focal point of every tortilla. Include around 1/3 cup of the chicken blend, at that point firmly move up the tortilla and spot it crease side down in the skillet.
- Rehash the procedure with the rest of the tortillas.
- Pour the enchilada sauce over the highest point of the dish, the top the enchiladas with the rest of the cheddar.
- Prepare for 20 minutes or until cheddar is liquefied. Serve, bested with slashed cilantro and tomatoes whenever wanted.
Notes
- I commonly use rotisserie chicken in these enchiladas to make life simpler, yet remaining chicken likewise works extraordinary!
- I like my enchiladas on the gentle side; on the off chance that you like things zesty, utilize a container of diced jalapenos rather than the green chiles, or go for a more blazing enchilada sauce.
This article and recipe adapted from this site
