Green Chile Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Twelve 6-inch-round blue corn tortillas
2 tablespoons vegetable oil
1 chicken breast, cooked and shredded
4 tablespoons green onion, chopped
6 tablespoons fresh tomato, diced
1 cup Monterey Jack cheese, grated
6 tablespoons sour cream
For the green chile sauce (you will need 1 ¼ cups – the recipe makes 1 ½)
2 teaspoons olive oil
4 tablespoons onion, finely diced
2 green Anaheim chiles, seeded and chopped
1 cup chicken stock or water
1 teaspoon garlic, minced
Salt, to taste
½ chicken breast, cooked and shredded
1 teaspoon roux (if needed) – roux is a mixture of equal parts fat (butter) and flour
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Directions: |
Directions:To make the enchilada sauce: heat the olive oil in a large saucepan until hot but not smoking. Add the onion and sauté lightly. Add the green chiles, chicken stock or water, and garlic and bring to a boil, stirring frequently. Remove from the stove and puree in a food processor until smooth. Put the chile puree back in the saucepan and bring to a boil again. Season with salt and check the consistency, which should be smooth and creamy. Stir in the shredded chicken. Add roux if needed. Remove from the heat and cool.
Next, assemble the enchiladas: soften the tortillas in a pan with a little hot oil for 30 seconds on each side. On a baking sheet put 4 stacks of 2 tortillas each. Put 2 tablespoons of Green Chile Chicken Enchilada Sauce on top of each stack of tortillas. Next, put half of each of the following: chicken, green onions, tomatoes, cheese, and sour cream. Place 1 tortilla on top of this mixture, followed by the rest of the chicken and cheese.
Bake in a 350 oven for 8 to 10 minutes until the cheese is melted and bubbly. Remove from the oven. Garnish with the green onion, tomatoes and a dollop of sour cream. |
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Number Of
Servings: |
Number Of
Servings:4 |
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