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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

HATCH GREEN CHILE ENCHILADAS Recipe

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This recipe for HATCH GREEN CHILE ENCHILADAS is from The Little Brown Cookbook (3rd Ed.), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 JAR OF HEB GREEN SAUCE 11-13 OZ
2 CUPS OF COOKED CHICKEN
1/2 CUP OF SOUR CREAM (LESS OR MORE)
9 TBSP OF GREEN CHILE TOMATILLO SALSA
ANY AMOUNT OF CILANTRO LEAVES, GREEN ONIONS
2 TSP CHILI POWDER
1 BAG OF MONTEREY JACK CHEESE
1 BAG MEXICAN BLEND OF CHEESES
BAG OF CORN TORTILLAS

I NORMALLY BUY 2 JARS OF GREEN SAUCE
BECAUSE I DUMP EXTRA ON TOP
Directions:
Directions:
HEAT OVEN TO 350 DEGREES.
STIR TOGETHER ALL THE INGREDIENTS
IN A LARGE BOWL. PACK EACH TORTILLA
ONE BY ONE WITH MAIN INGREDIENTS,
THEN TOP EACH ON WITH BOTH CHEESES
DO THIS UNTIL ALL THE CHICKEN MIXTURE
IS GONE. YOU SHOULD HAVE A WHOLE PAN
OF ENCHILADAS..I THEN TAKE MY EXTRA JAR
OF GREEN SAUCE DUMP IT ON TOP OF
THE WHOLE PAN AND COOK FOR 25 MIN
COVERED. THEN TAKE OFF FOIL, ADD AS
MUCH CHEESE TO THE TOP AS YOU WANT
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 MINUTES

 

 

 

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