Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, creamy green chili enchiladas. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Creamy green chili enchiladas is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Creamy green chili enchiladas is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have creamy green chili enchiladas using 11 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Creamy green chili enchiladas:
- Prepare 1 dozen Chicken breasts
- Get 1 large Can of hatch whole green chiles
- Get 1 large Can green enchilada sauce
- Get 2 large Cans of creamy chicken soup
- Get 2 tbsp Corn starch
- Make ready 1 1/2 cup Cold water
- Prepare 3 tbsp Dried parsley
- Make ready 1 1/2 tbsp Poultry seasoning
- Prepare 2 cup Chedder cheese
- Take 2 dozen Corn tortillas
- Make ready 2 cup Vegitable oil
This will save you time, and give the flavors more time to meld together. In a medium-sized mixing bowl, combine soup, sour cream, green onions and green chilies. Cover enchiladas with creamy green chili sauce. Make Green Chile Chicken Enchiladas at home!
Steps to make Creamy green chili enchiladas:
- Place chicken breasts in a large soup pot cover chicken with water and fill pot one inch under rim. Bring water to boil and boil chicken for 15-20 minutes.
- In a large sauce pan on medium high heat bring 1can of green enchilada sauce and 1can of chicken broth to boil.
- Mix the 1 1/2 cup of water and corn starch making a slurry. Pour into green enchilada sauce after bringing to boil. Bring to low heat and let simmer. Add parsley and poultry seasoning.
- Preaheat oven to 425°F.
- Drain chicken breasts and let cool. Once cooled shred chicked.
- Dice up 1 can of hatch whole green chiles. Add half of the green chiles to shredded chicken and mix.
- Add 2cans of creamy chicken soup to green enchilada sauce and stir occasionally until heated through.
- Add second half of diced green chiles to creamy chicken enchilada sauce and mix.
- Warm up one and a half cups of vegitable oil.
- Place corn tortillas (one at a time) into oil for 2 seconds each. Making them pliable.
- You will need 2 9x13 baking dishes. Place 3 ladles of enchilada sauce on bottom of each dish. Take corn tortillas and fill with shredded chicken mix, roll up and place on bottom of dish untill both didhes are filled.
- Now ladle enchilada sauce on top of rolled tortillas and sprinkle cheese on top. Preserve some sauce for garnish later.
- Place both dishes in oven for 10-15 minutes.
- Take out of oven let stand for 5 mins before serving. Serves 2 enchiladas per guest.
- Garnish with enchilada sauce on top with a small side guacamole or sour cream.
Cover enchiladas with creamy green chili sauce. Make Green Chile Chicken Enchiladas at home! Shredded chicken, sour cream and green chiles make up the filling for these tasty enchiladas. Topped with canned green chile enchilada sauce and plenty of cheese for an easy weeknight meal! Once the lock-down is over I absolutely can not wait to go get enchiladas from my favorite Mexican restaurant.
So that’s going to wrap it up for this special food creamy green chili enchiladas recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
