Sunday, January 25, 2009

Creamy Chicken and Green Chili Enchiladas

My sister and her family just recently moved to Albuquerque, New Mexico. My mom, my sister-in-law and myself went up to visit them in December. There she introduced us to the wonderful green chili which is very popluar in New Mexico. We had green chili bagels that were to die for! So when I found this recipe for green chili enchiladas I was eager to give them a try. I am glad I did! They turned out great. Jeff loved them and requested they be made again, soon.

Creamy Chicken and Green Chili Enchiladas
Makes 12 enchiladas - serves 6
-4 chicken breasts or purchased already cooked rotisserie chicken
-Olive oil
-2 medium onions, thinly sliced (I omitted)
-3 cloves of garlic, chopped
-1 teaspoon cumin
-1/3 cup flour
-2 cups chicken broth
-1 cup salsa verde (I recommend Trader Joe's or Goya brands)
-1/2 cup sour cream
-1/2 cup cilantro, chopped
-12 6-inch flour tortillas
-3 cups shredded sharp cheddar cheese (I used 2% Shredded Cheddar)
Preheat oven to 375 degrees.
Place chicken on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 40 - 50 minutes or until the internal temperature is about 170 degrees. Remove from oven and let cool.
When cool enough to handle, shred chicken into bite-sized pieces and place in a bowl. Set aside.
Meanwhile, heat a large saucepan to medium high and add 2 tablespoons of olive oil and the onions. Saute for 8 - 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 - 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy green chili sauce with salt and pepper.
Add about 1 cup of the creamy green chili sauce to the shredded chicken and stir to combine.
To assemble enchiladas get a large baking dish. Dip a tortilla into the creamy green chili sauce and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining creamy green chili sauce over the top and sprinkle with the remaining cheese.
Bake uncovered for about 20 - 25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.


Priscilla said...

This looks so yummy. Found your blog off of Pam at For The Love of have some yummy recipes here! Do you mind if I add you to my blogroll?

EAT! said...

So so glad you enjoyed my recipe. It is a family favorite of ours and I make it oftem for my family as well as my clients.

Thanks for reading!!