Chicken Enchiladas with Green Chili Sauce

Rachel McCoy & her mom, Liisa Glandorf 

Cuisine

Mexican

Category

Main Course, Gluten-Free

This recipe is inspired by our dear friends, Rachel McCoy & her mom, Liisa Glandorf who are fabulous cooks! I made this in my kitchen with guest chef, David Yeomans, KXAN Austin meteorologist extraordinaire! We had a blast cooking together. This is a very versatile dish that can be adjusted to your taste. The cream cheese makes the sauce so good! But, if you prefer a less creamy sauce, delete it. If you’re a vegetarian, this recipe can be easily adjusted using beans, spinach, cheese & sauce rolled up in corn tortillas. Substitute the chicken stock for vegetable stock. I hope you’ll try this delicious and easy recipe. I believe it could become your new go-to chicken or veggie enchilada go-to dinner.

Chicken Enchiladas with Green Chili Sauce

Ingredients

    • 1 Chicken (I used a rotisserie chicken)
    • 2 tbsps olive oil
    • 2 tbsps butter, unsalted
    • 1-3 cloves garlic, minced
    • 1 onion, finely chopped
    • 1 4 oz can diced green chili peppers, drained
    • ½ tsp. chili powder
    • ½ tsp. salt
    • ¼ tsp. pepper
    • ½ tsp. cumin
    • 1 8oz cream cheese, softened & cubed
    • 4 oz sour cream
    • ¼ – ½ cup chicken broth (or vegetable broth)
    • ¼ cup cream

    • 2 cups shredded monterey jack with mexican blend, divided

    • 1 33 oz can green enchilada sauce
    • 1 package corn tortillas

    Directions

      1. Preheat the oven to 375 degrees

      2. In a large skillet, melt the butter with the olive oil, add chicken

      3. Sprinkle chili powder, salt, pepper & cumin over chicken & stir

      4. Heat through on low heat

      1. In large skillet, melt butter with olive oil
      2. Saute onions and garlic
      3. Add softened cream cheese and stir
      4. Add chicken stock, cream & sour cream, stir
      5. Squeeze the juice of one lime, stir
      6. Add green chilis

      7. Add 1 cup cheese; stir until melted

      1. Pour sauce into chicken skillet

      2. Fold cream to coat chicken, but don’t saturate

      3. Spray 13×9 inch glass pan
      4. Pour enough green enchilada sauce to coat bottom of pan
      5. Dip corn tortillas, one at a time, into a small dish of enchilada sauce
      6. Spread chicken / sauce mixture in middle and roll up (if you use too much, the tortilla will be difficult to roll & close)
      7. Place seam side down in the dish
      8. Pour enchilada sauce over the tortillas
      9. Sprinkle with remaining 1 cup shredded cheese
      10. Bake for approximately 30-35 minutes till sauce bubbles