Green Chile Chicken Enchiladas
Hey Chile Heads! In this recipe, I give you guys the ONLY Green Chile Chicken Enchilada you'll ever need -- it's creamy, it's spicy, and it's delicious. If you've ever wondered how to make those yummy enchiladas your grandma used to make, or replicate the enchiladas you had at that great New Mexican restaurant, this is the recipe for you.
Ingredients
- 9-12 Corn tortillas
- 2 cups Green chile sauce
- 2 tbsp. Butter
- 2 tbsp. Flour
- 2 cups Chicken broth
- ¼ cup Heavy cream, or half- &-half
- 1 ½ cup Sharp cheddar cheese Shredded
- 2 cups Chicken breast Chopped
Instructions
- Pre-heat oven to 350.
- Heat a medium sized pan on medium to high and add butter.
- Once butter is melted, add flour and cook for 1 minute; add chicken broth and whisk until thickened.
- Once it has thickened, add cream and stir to combine; add green chile sauce and stir to combine.
- In a 12 x 8 baking pan, spoon a ladle full of sauce on the bottom of pan to coat, then add corn tortillas to cover the bottom completely; now add chicken, cheese, and more sauce. Layer, using the same process until all sauce is gone.
- Cover with aluminum foil and bake for 40 minutes.
- Remove foil the last 10 minutes.
- Remove from oven and let cool for 15 minutes.
- Slice into equal portions, and serve with pinto beans, fried potatoes, or calabacitas.
- Garnish with shredded lettuce, diced tomato, and chopped onion.
Vegan? Here are some great substitutes:
- For butter: coconut or olive oil
- For half- &-half: cashew cream or coconut milk
- For chicken broth: vegetable broth
Video
Notes
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