Green Chile Chicken Enchiladas |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My aunt from Texas gave me this recipe as part of a family cookbook when I got married, and it's one of the most requested dishes that I make. Perfect for entertaining, paired with my Super-Rich Cornbread. Use any garnishes you like, such as salsa, sour cream, guacamole, black olives, etc. You will love this dish! Ingredients:
12 corn tortillas (flour can be used, too) |
2 tablespoons vegetable oil |
1/2 cup onion, chopped |
6 ounces canned diced green chiles |
1 teaspoon chili powder |
1 teaspoon garlic powder |
1 teaspoon cumin |
1/2 cup bottled salsa |
2 (15 ounce) cans green enchilada sauce (or 1 big can, i think 32 oz.) |
6 cups cooked chicken, shredded (buy a couple rotisserie chicken breasts at the supermarket and shred those to save time) |
2 cups chihuahua cheese, shredded (mexican cheese found in specialty cheese case) |
Directions:
1. Heat oven to 350 degrees. Wrap tortillas (6 tortillas in two packets) in foil and heat in oven until warm and soft.
2. Meanwhile, (back at the ranch), in a large heavy saucepan or cast iron skillet, sauté onion in oil for 3-4 minutes.
3. Add spices and green chilies, cooking over a low heat.
4. Add salsa and chicken, increasing heat to medium and stir until hot. (If the mixture seems dry, add a little enchilada sauce.).
5. In the bottom of a 13 x 9 inch casserole, spread about 1/4 of the enchilada sauce.
6. Place even amounts of the chicken mixture on each tortilla, roll up, and place in baking dish seam-side down.
7. Pour the remaining sauce over the top and sprinkle with cheese. Bake for 15-20 minutes at 375 degrees until the cheese is hot/bubbly and a little browned.
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