Monday, March 9, 2015

Green Chile Chicken Enchiladas

While I was at the grocery store on a power shop over the weekend, I grabbed a can of green chile enchilada sauce. I wish I had the time to make enchilada sauce from scratch... but my weekends are a complete whirlwind these days. Sunday has become my day to make a big, one-dish meal... and enchiladas fit that bill perfectly. If you didn't know, pre-made enchilada sauce comes in two flavors; original (red) and green chile (green). I use the red enchilada sauce for my Beef, Corn, and Black Bean Enchiladas, as the original sauce seems to go better with beef and the green chile sauce seems to go better with chicken.

Usually I would consult a recipe for guidance or ideas, but this time I totally "winged it" using ingredients I had on-hand. I threw together shredded chicken, mushrooms, green chiles, sour cream, and cheese to make the filling... then wrapped it in a corn tortilla and topped with green chile enchilada sauce and more cheese. You can't go wrong with that combo of Mexican flavors! These Green Chile Chicken Enchiladas turned out awesome...

If you aren't a fan of mushrooms, you could leave them out of the recipe. Amy and I just like to add them to dishes because they add an extra heartiness and earthiness.

There is A LOT of flavor in these Green Chile Chicken Enchiladas! If you like your food a little spicy, you'll love the heat in this dish. This recipe is a great way to get authentic Mexican flavors in a cheesy, one-dish meal that is super quick and easy to prepare!  

Green Chile Chicken Enchiladas
makes 13x9 inch pan

4 chicken breasts, cooked and shredded
8 oz. mushrooms, chopped (optional)
1 cup light sour cream
1 can (3 oz.) diced green chiles
2 cups Mexican cheese, shredded
1 can (28 oz.) green chile enchilada sauce
12-18 corn tortillas

Preheat oven to 350 degrees F. Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.

In a large bowl, mix shredded chicken, mushrooms, sour cream, green chiles and 1 1/2 cups of shredded cheese.

On each tortilla, place an equal portion of the chicken mixture, then tightly roll the tortillas and place seam side down in the baking dish. Repeat until baking dish is full.

Top rolled tortillas with any remaining chicken mixture, then pour the remaining sauce over the top of the enchiladas. Sprinkle with 1/2 cup remaining cheese.

Cover with foil and bake for 30-35 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Let cool for 5-10 min. before serving.

Top with a dollop of sour cream and/or guacamole!

These Green Chile Chicken Enchiladas are super flavorful and satisfying! This recipe makes a big pan, so this dish great for feeding a big crowd or cooking with the intent to have leftovers for more meals (this is what I do). :)


- Janel

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