Chicken and Green Chile Enchiladas

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I know I am not alone when I say that it is a huge annoyance when I click on a pinterest recipe only to receive a 20-page annotated essay. For the sake of everyone’s nerves I’ll keep this short. This enchilada recipe is incredibly simple, with few ingredients and no need for a ton of elbow grease. For me, this dish feels like “comforts of home.” You’ve got a thick flavorful sauce, stringy cheese, and a bit of protein wrapped up in a corn tortilla… What more can you ask for? I suggest that you make this at the start of the week and have left-over lunch or dinner for a few days (depending on the size of your family.). Credit goes to Kristyn from Lil Luna. It was her recipe that inspired me to cook these babies up!

Serves: 6     Time: 1 hour

Ingredients:

  • 2 chicken breasts, cooked and shredded
  • 2 cups of Monterey Jack cheese, divided
  • 7 oz can of diced green chile peppers
  • 12 corn tortillas
  • 28 oz can of green chile enchilada sauce
  • 1 cup sour cream
  • salt and pepper to taste

Directions:

  1. Cook and shred chicken
  2. In a large mixing bowl combine chicken, 1 cup of cheese, green chilies, and salt and pepper.
  3. Preheat oven to 350 degrees Fahrenheit
  4. Spread about 1 cup of the enchilada sauce over the bottom of your baking dish.
  5. Bring the rest of the enchilada sauce to a boil, remove from heat and dredge a tortilla for about 30 seconds.
  6. Spread a dollop of cream cheese down the center of the softened tortilla and top with about 1/4 cup of the chicken and cheese mixture. Fold the tortilla over and place it in your baking dish, seam side down.
  7. Continue step 6 with the remainder of your tortillas.
  8. Pour the remaining enchilada sauce over the enchiladas in your baking dish and top with the remaining 1 cup of Monterey Jack cheese.
  9. Bake for 20-25 minutes
  10. Let cool, plate and enjoy!

 

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