Chicken Enchiladas with Green Chili Sauce
Rated 5.0 stars by 1 users
Category
Main Course, Gluten-Free
Cuisine
Mexican
Author:
Rachel McCoy & her mom, Liisa Glandorf
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.
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
Ingredients
Directions
Preparing Chicken Mixture
Preheat the oven to 375 degrees
In a large skillet, melt the butter with the olive oil, add chicken
- Sprinkle chili powder, salt, pepper & cumin over chicken & stir
Heat through on low heat
Preparing Sauce
- In large skillet, melt butter with olive oil
- Saute onions and garlic
- Add softened cream cheese and stir
- Add chicken stock, cream & sour cream, stir
- Squeeze the juice of one lime, stir
- Add green chilis
Add 1 cup cheese; stir until melted
How To Make The Enchiladas
- Pour sauce into chicken skillet
Fold cream to coat chicken, but don’t saturate
- Spray 13×9 inch glass pan
- Pour enough green enchilada sauce to coat bottom of pan
- Dip corn tortillas, one at a time, into a small dish of enchilada sauce
- Spread chicken / sauce mixture in middle and roll up (if you use too much, the tortilla will be difficult to roll & close)
- Place seam side down in the dish
- Pour enchilada sauce over the tortillas
- Sprinkle with remaining 1 cup shredded cheese
- Bake for approximately 30-35 minutes till sauce bubbles
Recipe Video
Recipe Note
Serve enchiladas with sour cream & fresh cilantro. Sliced avocado on the side makes for a beautiful presentation.
Enjoy a little taste of Heaven right here in Austin, Texas!