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Green chicken enchiladas
Green chicken enchiladas
Make cheesy, creamy,
Green Chicken Enchiladas
to serve a family of six in around 90 minutes with this easy
Green Enchilada Recipe
.
This recipe will wow your guest and become a family favorite. Don't forget to serve with
Mexican Salsa
on the side.
Here's what you'll need
chicken breasts
sea salt
black pepper
garlic
oregano
bay leaves
corn tortillas
vegetable oil
green enchilada sauce
cream cheese
diced green chiles shredded jack cheese
Ingredients
Filet chicken breasts in half so that they can cook faster.
Add salt, black pepper, garlic, oregano, bay leaves, and 8 cups of water. Bring to a boil.
Simmer over low heat for 20 minutes.
Simmer over low heat for 20 minutes.
While the chicken is cooking, fry the tortillas in hot oil for a few seconds on each side.
Drain on paper towels.
Drain on paper towels.
Pour ½ cup of enchilada sauce into the baking dish.
Pour ½ cup of enchilada sauce into the baking dish.
Shred cooled chicken and add to a bowl. Season with salt, black pepper, and oregano. Add crushed garlic and stir.
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Add softened and cubed cream cheese, drained diced green chiles, shredded jack cheese, and enchilada sauce.
To add a little spice, add diced Serrano pepper.
To add a little spice, add diced Serrano pepper.
Chili
Fill each tortilla with approximately ¼ cup of chicken enchilada filling.
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Fold the tortilla over the filling and place enchiladas seam-side down into the prepared pan.
Pour the remaining enchilada sauce over the enchiladas then cover the pan with foil; seal. Bake in preheated oven for 30 minutes.
Remove pan of enchiladas from the oven and cover with the remaining shredded cheese.
Bake, uncovered for an additional 15 minutes or until the cheese is melted and bubbly.
Rest for 15 minutes (not you, the enchiladas).
Rest for 15 minutes (not you, the enchiladas).
Enjoy!!!
Full Recipe