Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy green chili enchiladas. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Creamy green chili enchiladas is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Creamy green chili enchiladas is something which I’ve loved my whole life.
Reviews for: Photos of Chicken Enchiladas with Creamy Green Chile Sauce. This video is about preparing and cooking New Mexico style enchiladas and utilizes a pressure cooker to yeild juicy, tender, flavorful chicken and broth. Creamy Chicken Enchiladas Made with Chicken, Sour Cream, Cream Cheese And More Stuffed Into A Soft Flour Tortilla.
To begin with this recipe, we have to prepare a few components. You can cook creamy green chili enchiladas using 11 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Creamy green chili enchiladas:
- Get 1 dozen Chicken breasts
- Prepare 1 large Can of hatch whole green chiles
- Prepare 1 large Can green enchilada sauce
- Take 2 large Cans of creamy chicken soup
- Prepare 2 tbsp Corn starch
- Make ready 1 1/2 cup Cold water
- Get 3 tbsp Dried parsley
- Prepare 1 1/2 tbsp Poultry seasoning
- Prepare 2 cup Chedder cheese
- Take 2 dozen Corn tortillas
- Prepare 2 cup Vegitable oil
Replace sour cream with Greek yogurt in this delicious Creamy Green Chile Chicken Enchiladas recipe for a healthier version. I created this recipe for the dairy farm families of New England as part of an ongoing partnership. These creamy, green chile chicken enchiladas are simple and delicious. These green chile chicken enchiladas are creamy, cheesy and full of flavor!
Instructions 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.
This recipe is absolutely to die for…better than a Mexican restaurant! I love the classic red enchiladas, but this green chile version is even better in my opinion. It is delicious, super low-carb, and so easy to make. I don't know about you, but for me. For forever I have wanted to make Creamy Chicken & Green Chili Enchiladas.
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