Best Green Chile Chicken Enchiladas
August is my favorite time of the year, its Green Chile time!! Im going to show you how to make the best Green Chicken Enchiladas in the whole world! Everyone asks me for my recipe when I make it.
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Enchilada Recipe:
-3/4 cup milk
-8oz cream cheese
-10.5oz cream of chicken
-22.6oz cream of chicken
-Green Chile
-Chicken
-Garlic Salt
-Salt
-Cheese
-Onion
-12 corn tortillas (yellow)
-Oil to dip tortillas
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How to Green Enchiladas Mexican Recipe, Easy!
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Makes 16-20 Enchiladas
Ingredients:
Salsa:
1 lb. Tomatillo
5-10 Jalapeño peppers
3 tablespoons of Onion
3 tablespoons Fresh Cilantro
½ cup water o chicken broth
1 garlic clove
Salt and Black Pepper to taste
½ tablespoon vegetable oil
Ingredients for the Enchiladas
2 Large Chicken Breast cooked and shredded
16-20 Tortillas
Queso Fresco for Garnish
Mexican Crema for Garnish
Fresh Cilantro for Garnish
1 onion cut into thin slices for Garnish
2 tablespoons vegetable oil (optional)
How to Make Green Chile Chicken Enchiladas
Christie Morrison makes showstopping Green Chile Chicken Enchiladas.
Get the recipe for Green Chile Chicken Enchiladas:
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Green Chicken Enchiladas
This creamy enchilada sauce is prepared with ingredients you can find at your local grocery store!
6-8 Bone-in Chicken Thighs
Boil with 1/4 Onion, Cilantro, and Salt
1/4 Onion minced
1 Garlic Clove Minced
One 10 oz Cream of Chicken
1 Cup Chicken Broth
Ingredients for the sauce:
8-10 tomatillos
3-4 Serrano or Jalapeños
1 Garlic Clove
Handful of Cilantro
4-5 Anaheim Peppers
2 Cups of Chicken Broth
1-2 Tbsp Chicken Bouillon or Salt
#greenenchiladasauce #homemade #cooking #mexicanfood #enchiladasverdes #chickenenchiladas #chicken #foodinsta #foodinspiration
Cookware used in the video
Red Pans
CSK Nonstick Cookware Set – Pots and Pans Set w/ Red Granite Derived Coating
Green Pan #Saveur
SAVEUR SELECTS Enameled Cast Iron Oval Roaster, 6-Quart Dutch Oven with Stainless Steel Lid
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GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or large bag of tortilla chips)
shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
1 10-ounce can cream of chicken (plus 1 can water)
1 10-ounce can cream of mushroom (plus 1 can water)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.