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Rachel McCoy & Liisa Glandorf

CHICKEN ENCHILADAS WITH GREEN CHILI SAUCE

5 from 1 vote
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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 13x9 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