Green Chili Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 doz corn tortillas
2 C shredded, cooked chicken (rotisserie is great)
2 C shredded Mexican cheese blend
1 4 oz can diced green chilies
1 7 oz can salsa verde + 1 oz water (your favorite brand...not hot but tomatillo-based...San Miguel is a brand I keep)
1/2 very finely minced onion...I use the food processor so it's almost juice
1 t cumin
1/2 t. salt
3 T butter (reserved chicken fat is even better if you do such things!)
3 T flour
2 C chicken broth
1 C sour cream...or Mexican crema (even better)
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Directions: |
Directions:Spray 9x13 baking dish with cooking spray. Mix chicken, chilies, salsa, and salt in a large bowl. Melt butter or fat in 10 inch skillet over med heat. Add flour and whisk till smooth for a full minute...gets rid of raw taste of the flour. Add broth and continue to whisk till smooth and slightly thickened. Remove from heat. Temper sour cream with 1/2 C of thickened sauce and combine with rest of sauce...sour cream is temperamental and can curdle if gets too hot too fast. Dip a tortilla in sauce and place in baking dish...top with chicken mixture and cheese. Make 4 stacks of three tortillas each. Top with cheese. Bake @ 350 for about 20-25 minutes till hot and bubbly. |
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Number Of
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Number Of
Servings:6-8 |
Personal
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Personal
Notes: Again these are stacked enchiladas...my first choice prep choice!
This is a good alternative to using canned soup for the sauce...much lower sodium...with a much authentic flavor!
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