Recipe: Appetizing Chicken enchiladas with green chili sauce or red sauce

Chicken enchiladas with green chili sauce or red sauce. I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish, and then put the enchiladas on it, which soaked up the extra cream sauce nicely and made a. Add the chicken, beans, and green chile. Scroll on down to the recipe card for the full details.

When I was growing up we had Mexican food every Sunday night. Sometimes it was tacos, or burritos, but often times it was chicken enchiladas. The flavor is sublime and sometimes hotter than the green. You can cook Chicken enchiladas with green chili sauce or red sauce using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of Chicken enchiladas with green chili sauce or red sauce

1. You need of For twenty -five chicken enchiladas.
2. Prepare of Chicken breast or thigh.
3. You need of – tortillas.
4. Prepare of garlic.
5. You need of I large onion.
6. It’s of cheese (pepper jack, cheddar cheese).
7. Prepare of large can of green enchilada sauce.
8. Prepare of green onion finely chopped.

The preparation for this dish is the same as with Green Chile, but you are making a red enchilada sauce. This recipe tops chicken enchiladas with a quick green chile cream sauce and colby-Jack cheese for a twist on traditional enchilada sauce. The Difference Between Red and Green Sauce. Green enchilada sauce is generally a mixture of green tomatillos and green chilies, along with ingredients like onions, garlic, vinegar and other spices.

Chicken enchiladas with green chili sauce or red sauce step by step

1. Place Chicken in large pot with onion, garlic.
2. Boil chicken until done..
3. Let Chicken cool and then shred chicken..
4. Mix chicken with 1/2 can of,green enchiladas sauce..
5. Prepare tortilla by lightly fried tortillas..
6. Pour remaining sauce in large skillet and simmer..
7. This part can be messy. Dip tortilla in sauce cover the whole tortilla..
8. Fill with chicken and pinch of cheese. And roll enchilada.
9. Place enchilada in a large pan. Cover,with remaining sauce..
10. Add remaining cheese and green onion for garnish..

The tomatillo, also known as the Mexican husk tomato, is a staple in Mexican cuisine. I used leftover chicken brest and omitted the green chili's since mom can't handle heat. I used canned green enchilada sauce and all of the other ingredients and topped with fresh tomatoes and avocados with a squeeze of lime juice. Fabulous, easy and quick to make. While the chicken is cooking, begin the green chile enchilada sauce.