Wednesday, August 6, 2014

Green Chile Chicken Enchiladas



These are creamy Enchiladas with green chilies and delicious cheese that will be a tasty dinner. Easy to make and good on the budget. Enjoy Good Food

What you Need:

2 cups cooked, shredded chicken
2 – 8 ounce packages of Green Chile Enchilada Sauce (I recommend the Frontera brand), divided
2 cups shredded monterey jack cheese, or white sharp cheddar cheese, divided
1 small can diced green chiles
1 tablespoon chopped, fresh cilantro
1/2 cup sour cream
1 can cream of chicken soup (homemade version here)
8 medium sized tortillas (flour or corn)
Salt, pepper to taste Diced cilantro for garnish
1 can Rotelle tomatoes

DIRECTIONS
Pre-heat your oven to 400 degrees. In a large bowl, combine cooked, shredded chicken with 1/2 cup enchilada sauce, 1 cup cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 teaspoon each of salt and black pepper. Microwave tortillas for about 30 seconds so that they’ll be easier to roll up. Divide the mixture evenly among 8 medium sized tortillas, and roll up. Place the tortillas in a 9 x 13 inch casserole dish, seam side down. Top with remaining enchilada sauce, then cheese and top with a drained can of Rotelle Tomatoes. Bake for 25 minutes, or until the cheese is melted and bubbly. Sprinkle enchiladas with chopped fresh cilantro and serve immediately.


Here is my recipe for homemade CREAM SOUP with NO MSG or tons of salt
What you Need:
2 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
1/2 cup milk (I used 1%)
Dash of salt and pepper

In a small sauce pan, melt butter. Whisk in flour and let cook for 1-2 minutes. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with a dash of salt and pepper.

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