Green Chile Chicken Enchiladas

2015-10-02 05:27:43

Of all the spicy New Mexican dishes I make Green Chili Chicken Enchiladas is always a favorite. There is something special about combining fresh roasted green chili and chicken and topping it with cheese and sour cream. It really is the perfect combination. I have worked on perfecting this dish for years. It is a combination of some traditional New Mexican enchiladas but with a twist to enhance the flavor. My husband and children love when I make green chili enchiladas. Your family will love this dish too! Bon Appetite, Cecelia

Ingredients

1 Whole cooked chicken de-boned and cut into small pieces
(Or a pre-roasted rotisserie chicken works great)
1 (16 ounce) frozen roasted diced green chili – Medium or Hot
2 cups chicken broth
16 ounces Mexican cheese mix
1 medium diced onion
2 cloves finely minced garlic
12 corn tortillas – blue corn preferred (if not available yellow or white corn tortillas will also work fine)
1 (10 ounce) can cream of mushroom soup
Sour Cream for garnish
1 medium diced tomato for garnish

Cooking Green Chili Sauce

Directions: Sauté onions over medium heat until nearly translucent. Then add your garlic. Sauté for several minutes be careful not to brown the garlic. Add your green chili, cream of mushroom soup and the chicken stock. Season with salt only. Let simmer about 30 minutes until all ingredients are warmed and combined.
TIP: No black pepper – you only want the flavor of the green chili) Bring to a medium boil. Remove from heat.
Assembly: Lightly oil a large casserole dish this will prevent corn tortillas from sticking to the pan. In large mixing bowl add your diced chicken and ½ your cheese. Mix well. After your green chili has cooled dip your corn tortilla in the sauce – add your chicken mixture and roll. (Dipping the tortillas – prevents them from cracking or drying out while you assemble entire casserole dish.) Line your entire casserole dish with all 12 rolled enchiladas. Generously cover with green chili sauce. Then sprinkle casserole with the remaining cheese. Bake at 350 degrees for about 20 – 30 minutes or until heated thoroughly and edges are bubbling.
Garnish: Serve several enchiladas and add small dollop of sour cream and diced tomatoes. Serve immediately!

Notes

TIP: No black pepper – you only want the flavor of the green chili) Bring to a medium boil. Remove from heat.
P.S. Thank you to all of you that I have heard back from that LOVE this recipe for Green Chile Chicken Enchiladas. I love hearing from you, it makes me so HAPPY!

By Cecelia Dardanes

Cecelia's Good Stuff https://ceceliasgoodstuff.com/