Wednesday, October 12, 2011

M.E.'s Green Chili Chicken Enchiladas

This is a recipe I often get asked about and I recently typed it up for some friends, so I thought I'd share it online. This is definitely a favorite meal in our house, I hope you enjoy it as much as we do!

3 boneless skinless chicken breasts
2 cups grated Oaxaca cheese - you can use any semi-soft Mexican cheese
1 cup sour cream (lite or fat free tastes just as good)
1 can Hatch green chili enchilada sauce-medium (you could probably use another brand, but Hatch is my fav)
1 4 ounce can of chopped green chilis - mild
1 package flour tortillas


  1. Boil the chicken breasts in salty water. When chicken is cooked through, let cool and then shred with a fork or your fingers.
  2. In a large mixing bowl, combine shredded chicken and 1.5 cups of cheese.
  3. Fold in sour cream until mixture is thick, creamy, and wet enough to stir (at least one cup sour cream, but I never measure).
  4. Add a generous amount of cumin, enough to cover the top of the bowl with a dusting and change the color of the mixture from white to light tan, probably about 2 tsp.
  5. Mix in can of green chilis, 1/4 of the can of enchilada sauce, salt and pepper to taste.
  6. Pour some of the enchilada sauce into a shallow dish. One at a time, dip the flour tortillas in the sauce, coating both sides. shake off the excess and place the tortilla in your rectangle casserole dish. Fill tortilla with a generous amount of the chicken filling, about 3 tablespoons, and roll up the enchilada. Repeat until your baking dish is full or you run out of filling.
  7. Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle the remaining cheese over the top.
  8. Bake, uncovered at 350 degrees for about 25 minutes. Edges should be bubbly and cheese should be melted and turning brown.

Additional options: I usually make them rolled up enchiladas for me and Z. If you want to make them as stacked enchiladas, which is easier for a larger group, double the recipe. Instead of rolling the tortillas, place the saucy tortillas along the bottom of the baking dish - tearing a few in half to fill in the holes. Spread half of the chicken filling over the tortillas. Cover with another layer of tortillas an repeat. Place a third layer of tortilla on top, and coat with remaining sauce and cheese. You may have to cook this for a bit longer as well.


P.S. I've only failed to photo challenge if I quit. Although I took a little break, I am not giving up! Expect to see more photos soon.

No comments:

Post a Comment