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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Enchiladas With Green Sauce Recipe

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This recipe for Chicken Enchiladas With Green Sauce is from X-PLOSION COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
30 White Corn Tortillas
4 Tbsp Smart Balance Margarine (the one that says you can cook with it)
Olive Oil, just enough to sauté onions
1 quart heavy whipping cream **Note
2 lb Monterey Jack Cheese, shredded ***Note
20 sprigs cilantro chopped
2 lg or 4 small Onion, diced
6 grilled boneless, skinless chicken breast fillets, diced (about 2 lbs)
Fiesta Brand Extra Fancy Chicken fajita seasoning with butter and lemon
Old El Paso Green Sauce or La Costena Green Mexican Salsa, to spoon on top of enchiladas when served
Directions:
Directions:
Makes about 30 enchiladas
Use a 5 ˝ to 6 quart pot to make the sauce.
This recipe can be halved.
Preheat oven to 350 degrees. Warm tortillas in oven wrapped in foil in stacks of 6 for about 12 minutes. Put tortillas in oven to heat just as onions come to translucent stage. This way the tortillas are ready about the same time the sauce is ready.
Sauté onions in olive oil seasoned with chicken fajita seasoning until translucent. Add cream and Smart Balance margarine. Season again to taste with the chicken fajita seasoning. Cook down until slightly thickened. Add cilantro and diced grilled chicken. Cook again until thickened about like country gravy. Takes about 10 minutes to make the sauce to finished stage.
Spoon just enough filling into tortillas to be able to roll. Do not over fill. Add cheese in with filling. Roll and put in large 10 x 15 inch rectangular baking dish. This dish should hold about 15 enchiladas. When all enchiladas are filled in the dish take remaining sauce and spread evenly across top of enchiladas. Cover this with shredded Monterey Jack cheese. Bake at 350 degree oven for 12-15 minutes until cheese is melted and enchiladas are heated through.

 

 

 

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