How to Make Appetizing Creamy green chili enchiladas

Creamy green chili enchiladas. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Garnish with chopped green onions and cilantro. Creamy Chicken Enchiladas Made with Chicken, Sour Cream, Cream Cheese And More Stuffed Into A Soft Flour Tortilla.

This recipe is absolutely to die for…better than a Mexican restaurant! I love the classic red enchiladas, but this green chile version is even better in my opinion. 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. You can have Creamy green chili enchiladas using 11 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Creamy green chili enchiladas

1. It’s 1 dozen of Chicken breasts.
2. Prepare 1 large of Can of hatch whole green chiles.
3. It’s 1 large of Can green enchilada sauce.
4. Prepare 2 large of Cans of creamy chicken soup.
5. You need 2 tbsp of Corn starch.
6. It’s 1 1/2 cup of Cold water.
7. Prepare 3 tbsp of Dried parsley.
8. It’s 1 1/2 tbsp of Poultry seasoning.
9. It’s 2 cup of Chedder cheese.
10. It’s 2 dozen of Corn tortillas.
11. It’s 2 cup of Vegitable oil.

They can be made ahead of time and refrigerated for an easy make-ahead dinner! Make these your new favorite for your next family meal! Replace sour cream with Greek yogurt in this delicious Creamy Green Chile Chicken Enchiladas recipe for a healthier version. I never in my life thought that I would make an enchilada with a flour tortilla.

Creamy green chili enchiladas instructions

1. 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..
2. In a large sauce pan on medium high heat bring 1can of green enchilada sauce and 1can of chicken broth to boil..
3. 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..
4. Preaheat oven to 425°F..
5. Drain chicken breasts and let cool. Once cooled shred chicked..
6. Dice up 1 can of hatch whole green chiles. Add half of the green chiles to shredded chicken and mix..
7. Add 2cans of creamy chicken soup to green enchilada sauce and stir occasionally until heated through..
8. Add second half of diced green chiles to creamy chicken enchilada sauce and mix..
9. Warm up one and a half cups of vegitable oil..
10. Place corn tortillas (one at a time) into oil for 2 seconds each. Making them pliable..
11. 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..
12. Now ladle enchilada sauce on top of rolled tortillas and sprinkle cheese on top. Preserve some sauce for garnish later..
13. Place both dishes in oven for 10-15 minutes..
14. Take out of oven let stand for 5 mins before serving. Serves 2 enchiladas per guest..
15. Garnish with enchilada sauce on top with a small side guacamole or sour cream..

And I never thought I would be making enchilada sauce using canned soup let alone not making it from scratch. These creamy, green chile chicken enchiladas are simple and delicious. And I admit, with the creamy green chili sauce and all that cheese, these enchiladas are pretty hard to resist. This is also a great way to And the creamy green chile sauce is as good as the pork. Just a note: chipotles in adobo add a great smoky flavor, but they are.