CHICKEN ENCHILADAS WITH GREEN CHILI SAUCE

A Big Thank You to dear friends, Rachel McCoy & her mom, Liisa Glandorf, for sharing their delicious recipe!

Hey Friends, 

I can’t wait for y’all to watch our newest video with Guest Chef, David Yeomans, KXAN Meteorologist Extraordinaire!   We had a blast making Chicken Enchiladas with Green Chili Sauce!  

This is a very versatile dish that can be adjusted to your taste! The cream cheese takes the sauce to the next level! But, if you prefer a less creamy sauce, delete it.

If you’re a vegetarian, this recipe can be easily adjusted using beans, spinach, cheese & sauce rolled up in corn tortillas. Substitute the chicken stock for vegetable stock.

I hope you’ll try this delicious and easy recipe. I believe it could become your new go-to chicken or veggie enchilada go-to dinner!

Love y’all,
connie  

ENJOY A LITTLE TASTE OF HEAVEN

RIGHT HERE IN AUSTIN, TEXAS!

Rachel McCoy & Liisa Glandorf

CHICKEN ENCHILADAS WITH GREEN CHILI SAUCE

5 from 1 vote
Print Recipe Pin Recipe
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 Chicken (I used a rotisserie chicken)
  • 2 tbsps olive oil
  • 2 tbsps butter, unsalted
  • 1-3 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 4 oz can diced green chili peppers, drained
  • ½ tsp. chili powder
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. cumin
  • 1 8oz cream cheese, softened & cubed
  • 4 oz sour cream
  • ¼ – ½ cup chicken broth (or vegetable broth)
  • ¼ cup cream
  • 2 cups shredded Monterey Jack with Mexican Blend, divided
  • 1 33 oz can green enchilada sauce
  • 1 package corn tortillas

Method
 

Preparing chicken mixture
    **Preheat the oven to 375 degrees**
    1. In a large skillet, melt the butter with the olive oil
    2. Add chicken
    3. Sprinkle chili powder, salt, pepper & cumin over chicken & stir
    4. Heat through on low heat
    Preparing Sauce
    1. In large skillet, melt butter with olive oil
    2. Saute onions and garlic
    3. Add softened cream cheese and stir
    4. Add chicken stock, cream & sour cream; stir
    5. Squeeze the juice of one lime; stir
    6. Add green chilis
    7. Add 1 cup cheese & stir till melted
    Now the fun part!
    1. Pour sauce into chicken skillet; fold cream to coat chicken, but don’t saturate
    2.  Spray 13×9 inch glass pan
    3. Pour enough green enchilada sauce to coat bottom of pan
    4. Dip corn tortillas, one at a time, into a small dish of enchilada sauce
    5. Spread chicken / sauce mixture in middle and roll up (if you use too much, the tortilla will be difficult to roll & close)
    6.  Place seam side down in the dish
    7. Pour enchilada sauce over the tortillas
    8. Sprinkle with remaining 1 cup shredded cheese
    9. Bake for approximately 30-35 minutes till sauce bubbles
    On October 10, 2019 • By
    1
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    • Connie Ernst
      October 16, 2019 at 10:58 pm

      5 stars
      Mike and I made your chicken enchiladas with green chili sauce tonight! It was delicious and the extra will provide us with another dinner and perhaps lunch!