Recipe: Appetizing Cary's green chile chicken enchiladas

Cary's green chile chicken enchiladas. Easy & Delicious Dishes With Best Rating. Fill the tortillas with a scoop of the chicken mixture and roll up tightly. Great recipe for Cary's green chile chicken enchiladas.

Also, if you wish, top them with cheddar cheese! 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! You can cook Cary's green chile chicken enchiladas using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Cary's green chile chicken enchiladas

1. It's 12 of 10" flour tortilla shells.
2. You need of Filling.
3. It's 3 lb of Chicken breast cubed, boiled, and drained.
4. You need 32 oz of Cream cheese.
5. Prepare 1 cup of Whole milk mozzarella cheese.
6. Prepare 1 cup of Milk.
7. Prepare 1/4 of Diced yellow onion.
8. It's 10 oz of Diced tomatoes rinsed and drained.
9. Prepare 8 oz of Diced green chiles.
10. It's 1/4 cup of Water.
11. You need 4 tbsp of Sour cream.
12. Prepare 2 tbsp of Green salsa verde medium heat.
13. Prepare 2 tsp of Mild taco sauce.
14. Prepare 1 tbsp of Garlic powder.
15. Prepare of Sauce.
16. It's 28 oz of Las Palmas Green Chile Enchilada Sauce medium heat.
17. You need of Topping.
18. It's 12 oz of Verole Queso Fresco Authentic Mexican Crumbling Cheese.

If you have never had White Green Chile Chicken Enchiladas before, stop the insanity now!. These Creamy Green Chile Chicken Enchiladas are a crazy delicious. The first step in making green chile chicken enchiladas is to make the fresh green chile sauce. Start by sauteing half a chopped onion and some minced garlic in olive oil.

Cary's green chile chicken enchiladas step by step

1. Spray two 11"x8" glass baking dishes with non-stick cookinh spray.
2. Pour half of the enchilada sauce in the bottoms of the two glass dishes.
3. Combine all filling ingredients in large skillet, cover, and simmer stirring occaisionally until it begins to thicken..
4. Spoon generous portion of filling onto tortilla shells, roll them, and place them in the glass dishes.
5. Cover enchilladas with remaining sauce.
6. Top enchiladas with authentic mexican crumbling cheese.
7. Bake in oven at 350°F for ten minutes.
8. Let cool, top with additional sour cream if desired and serve.

Once softened, sprinkle in flour to thicken the mix and make a roux. Add the chicken, beans, and green chile. Growing up, green chile chicken enchiladas were a staple in our family menu, and I now love to prepare them for my own family. In traditional New Mexico style, these enchiladas are stacked instead of rolled, and they are covered in a generous layer of creamy green chile sauce. Mix together the chicken, cream cheese, garlic, chili powder, cumin, salt, pepper, lime and green chiles in a bowl until combined.