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CHICKEN ENCHILADAS WITH GREEN CHILI SAUCE

Rachel McCoy & Liisa Glandorf
5 from 1 vote
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Course Main Course
Cuisine Mexican

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 13x9 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
    Keyword gluten free