Chicken and Green Chile Enchiladas Recipe

Chicken and Green Chili Enchiladas

Chicken and Green Chile Enchiladas

What you need:

1 (1.5 lb) package chicken tenders (You need 3 c. cooked chicken)
Salt and Pepper to taste
8 oz. whipped cream cheese, softened
2 (4oz) cans chopped green chiles, drained
2 TBS chopped cilantro, plus extra for garnish
2 TBS butter
1/2 c. white onion, finely minced
2 TBS flour
1/3 c. chicken broth
1/4 c. milk
1 (7oz) can green enchilada sauce
1/2 c. sour cream
8 oz. Fiesta Blend shredded cheese
7-8 flour tortillas (I could only fit 7 in my pan)

What you do:

  • Preheat oven to 400 degrees.
  • Line a baking sheet with aluminum foil.
  • Place chicken tenders on pan, drizzle with olive oil, and season with salt and pepper. Gently rub to coat.
  • Roast for 30 minutes until juices run clear. Allow to cool 10 minutes and shred using hands, 2 forks, or a stand mixer.
  • When chicken is shredded, add cream cheese, 2 cans of chiles, 2 TBS cilantro and mix well. Set aside.
  • In a large pot heat butter to medium. Saute onions until tender, about 3 minutes. Sprinkle with flour and cook for 1 minute. Whisk in chicken broth and milk until smooth. Bring to a boil and stir until slightly thickened (about 2 minutes).
  • Remove from heat, add enchilada sauce, sour cream, and season with salt and pepper to taste. Mix well to combine until smooth.
  • Reduce oven to 375 degrees. Grease a 9×13 baking pan and add enough sauce to cover bottom.
  • Place 1/3 cup of chicken mixture down the center of each tortilla.
  • Sprinkle with about 1 TBS shredded cheese.
  • Roll each up and place seam side down in pan.
  • Pour cream sauce over top and sprinkle with remaining shredded cheese.
  • Bake for 30 minutes until brown, bubbly, and cheese is melted.
  • Sprinkle with cilantro to garnish.

Chicken and Green Chile Enchiladas Recipe

Shopping List

  • 1 (1.5 lb) package chicken tenders (You need 3 c. cooked chicken)
  • Salt and Pepper to taste
  • 8 oz. whipped cream cheese, softened
  • 2 (4oz) cans chopped green chiles, drained
  • 2 TBS chopped cilantro, plus extra for garnish
  • 2 TBS butter
  • 1/2 c. white onion, finely minced
  • 2 TBS flour
  • 1/3 c. chicken broth
  • 1/4 c. milk
  • 1 (7oz) can green enchilada sauce
  • 1/2 c. sour cream
  • 8 oz. Fiesta Blend shredded cheese
  • 7-8 flour tortillas (I could only fit 7 in my pan)

In the Kitchen

    http://formulamom.com/chicken-green-chile-enchiladas-recipe/

     What is your favorite mexican food recipe?

    Thank you to Krista from Everyday Mom’s Meals for this great recipe!

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    About Mariah Moon

    Mariah is a former teacher and mother of a rambunctious little boy living in The Woodlands, Texas. She recently welcomed a little girl into the family and is learning how to balance a toddler and an infant! She works every day to figure out how to balance all of her roles and figure out her formula for being mom! She can also be found at Mommy Mindset Media, Disney DIY and Noise Girls.

    Comments

    1. These look fabulous! and now I am starving :) I will have to give them a try~
      Danette Lykins recently posted..Fibromyalgia Awareness

    2. enchiladas are our favorite! we make them at least once a month! yum!
      candice recently posted..#RENU | The Smart Way to Update Your Room in a Snap!

    3. Kelly L says:

      YUUUUMMMMMM!!!! This looks delish! Thank you so much for sharing.

    4. Oh my! I know what I’m making for dinner tomorrow. This looks delicious.
      Danielle recently posted..Italian Sausages and Rice {Dinner Recipe}

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