Green Chile Chicken Enchiladas

 

I really enjoy these green chile enchiladas because they’re not only easy to make, but they also offer something different than your usual suspect.

My father-in-law loves these things! So, any time I am craving them it calls an invitation to a family dinner at our house.  Served with a light salad and margaritas, how could anyone (including my husband) say no?

These are great weeknight dinner or are unique enough that they can be served whenever you entertain.

First, round up your ingredients. Green enchilada sauce, sour cream, tomatillo salsa (salsa verde) and cilantro. 

Add all of these into a food processor and pulse until smooth and creamy.

Meanwhile, in a pan over medium-high heat, brown the chicken breast in olive oil. Once browned, add ½ beer (whatever you do with the other half is up to you, wink wink!), 2 cups chicken stock and 2 tsp. taco seasoning.  Simmer chicken breasts until they reach 170 degrees.  Take the pan of the heat and let the chicken cool in the juices.

Once cooled, shred the chicken and set aside.

Warm the tortillas so they are more pliable (cold tortillas will crack or tear). Note: you can use corn tortillas or flour tortillas for this.  I happen to like it better with flour tortillas.

Spread ½ cup of the sauce in the bottom of a 9×13 baking dish. Next, take a handful of shredded chicken and about 2 tablespoons of the sauce and place onto each tortilla.  Roll up the tortillas and place them into the pan.

Cover the tortillas with the remaining sauce and sprinkle cheese over the top.

Bake at 350 degrees for 20-30 minutes or until the sides are bubbly and the cheese is melty and delicious. Let cool on the counter for about 10 minutes…these things are lava hot!

 

If you want to make these spicy, you can always add a jalapeño to the sauce mixture or buy spicy salsa verde.

 

Green Chile Chicken Enchiladas

Ingredients:

2 cans green enchilada sauce

8 oz sour cream

1 jar tomatillo salsa

1 bunch cilantro

3 large chicken breast

1 bottle beer

2 cups chicken stock

2 tsp. taco seasoning

9 large flour tortillas

2 cups shredded Monterey Jack cheese

 

Directions:

1. In a food processor, add green enchilada sauce, sour cream, tomatillo salsa (salsa verde) and cilantro and pulse until smooth and creamy.
2. In a skillet over medium-high heat, brown the chicken breast in olive oil. Once browned, add ½ beer (whatever you do with the other half is up to you, wink wink!), 2 cups chicken stock and 2 tsp. taco seasoning.  Simmer chicken breasts until they reach 170 degrees.  Take the pan of the heat and let the chicken cool in the juices.  Shred chicken and set aside.
3. Spread ½ cup of the sauce in the bottom of a 9×13 baking dish. Next, take a handful of shredded chicken and about 2 tablespoons of the sauce and place onto each tortilla.  Roll up the tortillas and place them into the pan.
4. Cover the tortillas with the remaining sauce and sprinkle cheese over the top.
5. Bake at 350 degrees for 20-30 minutes or until the sides are bubbly and the cheese is melted.

 

Enjoy and until next time, cheers!

Please leave your comments below, I’d love to hear from you!