Wednesday, May 25, 2016

GREEN CHILI CHICKEN ENCHILADAS RECIPE

Here is one of MY recipes and things I cook.  See, 2nd Man doesn't ALWAYS cook (though he loves it so much, why would I deny him his pleasure? ha!).  These are green chili chicken enchiladas and they really couldn't be easier...most of this is just play it by ear, personal preference amounts.




Shredded chicken (I use rotisserie to make it easier), cilantro, cream cheese and 1/2 cup of the green chili sauce (enough to make it mixable) and some diced onions (optional) and salt and pepper to taste. Mix all together in a bowl.


Take flour tortillas (leave out to come to room temperature so that they are soft and pliable).  Put a few TBSP of the mixture down the center and top with shredded cheese.  Continue until you have enough to fill up your baking pan.



Speaking of, in the bottom of your pan, spread about 1 cup of your green chili around, much as you would sauce in the bottom of a lasagna pan. 





Begin placing your filled enchiladas, seam side down, in the pan.




Our pan holds two rows of enchiladas, or ten total.  Your pan may vary.





Pour remaining green chili over the top of the enchiladas.  




On top of that, spread shredded cheese, I like to use Oaxacan cheese or Mexican melting cheese but you can use whatever is your favorite.




And for the crowning glory, pour some cream over the top of it all.  Hey, why not go out in a blaze of glory!




Bake in a preheated 350 degree oven  for 30 minutes or until top is brown and bubbly.

Dish out and enjoy!  We add a dollop of sour cream and cilantro.  It's OH SO YUMMY!  These ingredients kind of vary in amount depending on how many you are making.  This would be for about 10 but again, you can make as few as you need just depending on the amount of chicken. I don't follow a recipe, I do it by what looks right as I'm mixing it.

INGREDIENTS:

The meat of one rotisserie chicken, removed from bones, shredded
8 oz of cream cheese, softened
1/2 cup chopped cilantro (plus a bit for garnishing)
1/2 cup diced onion
2 cups shredded cheese (we use Mexican blend of melting cheese)
4 cups green chili (we use an all natural in a jar called "Cookwell & Company")
1/2 cup cream
About a dozen flour tortillas
salt and pepper to taste

ENJOY!


11 comments:

kymber said...

THAT looks absolutely delicious! we've been staying away from mexican and italian foods lately because of the required ingredient - cheese!!! we used to eat soooo much cheese but it's months now that we are off the cheese and i only recently introduced feta and goat's cheese into our diets.....but we are still craving mounds of melted cheese on pizza, enchiladas, quesadillas....

but i will give your recipe a try and use goat cheese. yummeh - those pics are all soooo delicious looking! sending much love to the both of you! your friend,
kymber

jaz@octoberfarm said...

wow..these look good. this will be a good recipe to make for the kids when i start cooking for them next school year!

Colleen said...

Getting onto lunch time and I'm getting Hungry.
These really do look Good. I think right about now, I could eat every one of them.......well, maybe not really; maybe 1/2 of them anyway :}

Colleen said...

Need to have a 'Print' button so we could just print out the recipes :}
In the mean time; I just copy and paste it.
Oh, buy the way; thanks for sharing your recipe and also to 2nd man for sharing his recipes as well.
Greatly appreciated. (enjoy seeing what others eat :} )

Practical Parsimony said...

Without the green chilies, please. But, it makes me so hungry, anyway, as I am fasting for a blood test. All the glorious cheese looks delicious.

Byron said...

Damn 1st is as good as 2nd haha!

Gemmagirl said...

Being here in Canada and also Italian born I have never made Mexican food except for scrape bottom type of quesadillas. I would love to try your recipe. Thank you and keep them coming.

Marcia said...

Sounds yummy. What could I use in place of the green chills? I imagine they make the dish very spicy?

Texas Rose said...

This looks sooo good! I'm putting this on my "Need to Make - Soon" list! Thanks for the recipe.

Anonymous said...

Wow whee, looks like a winner chicken dinner as the saying goes, found your blog this morning early, it is cool and expected to be the whole Memorial Day weekend, in the pacific northwest..I adore enchiladas and thought they were too time consuming with lots of ingredients I don't have, but I do have those ingrediants and always keep frozen chicken breasts boneless in our freezer...will be making this soon, thanks so much for a great recipe and love your blog!

beachdaddy said...

Marcia ... I'm jumping in here cause we live in Tucson AZ where there is a LOT of chilies of various sorts ... if you look at the label you will see mild, medium, hot ... and typically greens are either mild or medium at most... so take a look ...think you will be pleasantly surprised at how tasty but not burning hot green chilies are...