Recipe Appetizing Creamy green chili enchiladas

Creamy green chili enchiladas. After all this time, creamy "white" green chile chicken enchiladas are still one of my favorite meals ever. Mexican Rice Fresh, seasonal fruit Roasted broccoli or asparagus Garnishes such as lime wedges, cilantro, sour cream, extra cheese, or cherry tomatoes. Reviews for: Photos of Chicken Enchiladas with Creamy Green Chile Sauce.

These creamy, green chile chicken enchiladas are simple and delicious. I never in my life thought that I would make an enchilada with a flour tortilla. And I never thought I would be making enchilada sauce using canned soup let alone not making it from scratch. You can have Creamy green chili enchiladas using 11 ingredients and 15 steps. Here is how you cook that.

Ingredients of Creamy green chili enchiladas

It’s of Chicken breasts.
You need of Can of hatch whole green chiles.
It’s of Can green enchilada sauce.
It’s of Cans of creamy chicken soup.
Prepare of Corn starch.
It’s of Cold water.
Prepare of Dried parsley.
You need of Poultry seasoning.
Prepare of Chedder cheese.
It’s of Corn tortillas.
It’s of Vegitable oil.

Make these your new favorite for your next family meal! These Creamy Green Chile Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. They can be made ahead of time and refrigerated for an easy make-ahead dinner! This hearty Green Chile Enchilada Soup is made so much more creamy and delicious with the addition of cream cheese.

Creamy green chili enchiladas instructions

Place chicken breasts in a large soup pot cover chicken with water and fill pot one inch under rim. Bring water to boil and boil chicken for 15-20 minutes..
In a large sauce pan on medium high heat bring 1can of green enchilada sauce and 1can of chicken broth to boil..
Mix the 1 1/2 cup of water and corn starch making a slurry. Pour into green enchilada sauce after bringing to boil. Bring to low heat and let simmer. Add parsley and poultry seasoning..
Preaheat oven to 425°F..
Drain chicken breasts and let cool. Once cooled shred chicked..
Dice up 1 can of hatch whole green chiles. Add half of the green chiles to shredded chicken and mix..
Add 2cans of creamy chicken soup to green enchilada sauce and stir occasionally until heated through..
Add second half of diced green chiles to creamy chicken enchilada sauce and mix..
Warm up one and a half cups of vegitable oil..
Place corn tortillas (one at a time) into oil for 2 seconds each. Making them pliable..
You will need 2 9×13 baking dishes. Place 3 ladles of enchilada sauce on bottom of each dish. Take corn tortillas and fill with shredded chicken mix, roll up and place on bottom of dish untill both didhes are filled..
Now ladle enchilada sauce on top of rolled tortillas and sprinkle cheese on top. Preserve some sauce for garnish later..
Place both dishes in oven for 10-15 minutes..
Take out of oven let stand for 5 mins before serving. Serves 2 enchiladas per guest..
Garnish with enchilada sauce on top with a small side guacamole or sour cream..

If you've been reading my blog for a while, you've probably noticed quite a few of my recipes are made with cream cheese. For his creamy enchiladas suizas (Swiss-style), Rick Bayless rolls chicken into warm tortillas, douses them with a luscious sauce then Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will. Creamy Spinach and Cheese Green Chile Enchiladas-we love these creamy and cheesy vegetarian enchiladas. They are simple to make and freeze beautifully!