Green Chile Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I love to experiment with Mexican and Italian dishes. This is a recipe that a friend gave me that I tweaked to my family's liking. Instead of frying the tortillas, these are dipped in Chicken Broth. ;) You'll never miss the oil and the enchiladas are moist and flavorful. ;) Ingredients:
2 (7 ounce) cans fire roasted diced green chilies, mild |
1 (4 ounce) can fire roasted diced green chilies, hot |
1 small onion, diced |
3 tablespoons olive oil |
1 tablespoon butter |
3 tablespoons minced garlic cloves |
1/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 (14 ounce) can garlic roasted seasoned chicken broth |
2 cups chicken broth, divided |
18 (7 -8 inch) corn tortillas |
3 cups shredded cooked chicken, see note |
2 cups monterey jack and cheddar cheese blend (mexican blend shredded) |
sour cream (optional) |
Directions:
1. Preheat oven to 400°.
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
3. Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
5. Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
6. Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.
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