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