Green Chile Chicken Enchiladas
Green chile, cream cheese, sour cream, tasty rotisserie chicken, homemade salsa and lots of cheese! What's not to love?
Servings 6 Servings
Equipment
- Baking pan
- frying pan
- Blender
Ingredients
- 1 ½ c roasted salsa verde, see link previously prepared, plus more for garnish
- 16 oz fire roasted green chile diced, store bought
- 8 oz cream cheese at room temperature
- 15 oz Mexican style crema or Jocoque(Mexican style sour cream)
- Salt to taste
- 1 ½ lbs rotisserie chicken breast meat shredded
- 3 c Chihuahua Oaxaca or Monterey jack cheese, shredded
- 18 corn tortillas. The filling is good for 24 enchiladas
- Avocado or vegetable oil
- Garnish
- More Salsa Verde
- Extra Mexican Crema
- Thin sliced onion
- Lettuce shredded
- Thin sliced tomato
- Avocado slices
Instructions
- After shredding the chicken breast meat, cover it and set it aside. I purchased the large roasted chicken from Costco.
- In the blender jar add 1 ½ c salsa verde, 8 oz. of the green chile, 8 oz. cream cheese, 11 oz. of the Mexican crema or jocoque. Blend on med/low if you want to yield a coarse green chile looking sauce. If not, blend on high until smooth. Taste for salt.
- To the shredded chicken, add the remaining green chile, 3/4 tsp. of cumin and just 1 cup of the sauce from the blender. Season lightly with salt and pepper. Stir well to combine. Cover and reserve chilled until you are ready to use.
- In a large skillet, preheat 1 c of oil at medium heat for 3-5 minutes. While the oil preheats, place a large resin tortilla warmer nearby or you can cut a couple of sheets of foil paper.
- Preheat the oven to 375 degrees F.
- When oil is hot, fry 2-3 tortillas at the same time for 15 seconds per side. Gently shake off excess oil and place stacked in warmer or in between foil paper. Fry the rest of the tortillas and reserve warm.
- To the bottom of a 13X9 pan, pour in 1c of the sauce to the bottom of the pan. Spread it out to an even thin layer. My pan was occupied, so I used an oven safe skillet this day.
- When ready, fill softened tortillas with 3-4 tbsps of filling down the center of tortilla so it is compact and tight. Roll and seal as tightly as you can. Place the filled tortillas seam side down into the pan with the sauce. Repeat until done.
- Spoon on just enough reserved sauce to cover enchiladas. Top with cheese. I prepared 1 large pan and one smaller pan for 18 enchiladas, so distributed the cheese accordingly.
- Bake on the middle rack for 20-23 minutes. If you like to brown the top cheese layer a little more, place under the broiler for a few minutes. If not, serve enchiladas right away. I like to garnish with more salsa verde, crema and thin sliced onions. Serve with a simple fresh salad of lettuce, tomato, onion and avocado. Don’t forget your favorite rice on the side!
Notes
This chicken filling with the sauce would make an excellent pasta dish! Top with cheese and bake! Tasty!