wyo_rose

Our local deli makes some great Chicken Enchiladas and I tried many times to recreate their sauce with canned soup, cream cheese, and other variations. Finally I found a recipe that is simple and DEELISH!!

Chicken Enchiladas:

1 cup cooked chicken, diced or shredded
1 cup Monterey Jack cheese, or your favorite cheese
(optional green chilies for filling)
4 tortillas, flour or corn, your preference

I like to shred my cooked chicken and season it with a little lime juice and seasoned salt.

If you're using corn tortillas, cook them first by either dipping in hot oil or heating in skillet. If you're using flour or homemade tortillas, dip in enchilada sauce, fill and roll. Use about 1/4 cup chicken and 2-3 Tablespoons cheese per tortilla. I like to buy canned whole green chilies and chop them up and put them in with the filling. Place in greased 8x8 pan.

Best Chicken Enchilada Sauce EVER:

1 Cup Chicken broth
1 small can whole green chilies, drained then chopped
1/4 cup onion, diced
1 clove garlic, or 1 Tablespoon minced garlic
(in a pinch use 1/2 teaspoon garlic powder)
1/2 Cup Sour Cream
1 Tablespoon vegetable oil or butter
(Extra Virgin Olive Oil is best)

Saute onion and garlic in the oil until onions are transparent. Add the chicken broth and green chilies. Boil a couple minutes. Remove from heat and blend with either a hand blender or in a regular blender. If you don't have access to a blender, just make sure all the veggies are finely minced. Add the sour cream.

Pour over the filled enchiladas. Top with remaining cheese and bake for 20 minutes at 350 degrees.

This serves 2. Feel free to double, triple, or quadruple recipe.

OLChemist

Sounds yummy!

This is a variation of the ubiquitous green sauce seen at potlucks in NM

1 12 oz can of cream of chicken soup;
12 oz water;
8 oz frozen green chiles, thawed;
1 tsp each cumin;
1/4-1/2 clove garlic, finely chopped;
1 medium onion, finely chopped;
2 Tbsp olive oil.

Cook the onion and garlic over medium heat until transparent and soft. Add the cream of chicken and slowly add the water. Once the soup is boiling, add the chiles and cumin. Simmer for 20 mins.

Cool slightly and run through a blender. If the mixture doesn't nap the back of a spoon, return the mixture to the heat and simmer until the volume is somewhat reduced and the sauce thickened.

If a creamy touch is desired, drizzle the finished enchiladas with some crema. (This sauce is acidic enough to curdle sour cream if it is added during the cooking process.)

OLChemist

We have potluck dinners at the lab sometimes. We have a couple of Hindu engineers who can't eat meat. This filling is a hit. It makes a ton.

Overnight drain 8 oz cottage cheese in a strainer to remove the whey.

4 - 5 large potatoes, boiled and cubed;
1 large onion, finely chopped;
2 cloves garlic, finely chopped;
2 - 14 oz can pinto beads, drained and rinsed;
8 oz drained cottage cheese;
2 cups of shredded jack cheese;
4 - 4 oz cans chopped green chiles or 8 oz frozen green NM chiles;
1 tsp powdered cumin;
1 1/2 tsp oregano;
2 Tbsp olive oil;
salt and pepper to taste;

Saute the onion and garlic in the oil medium heat. Add the spices and cook until fragrant. Mix the potatoes, beans, chiles, cheeses, and spice and onion mix.

Silvermouse

Oh dang! I gotta try this one. It sounds much better than the recipe I use.

wyo_rose

This sauce actually makes enough to cover up to 8 enchiladas, but I like mine SAUCY!!

And don't get the canned chopped green chilies. I don't know what they do to them, but they suck. Buy the whole and take 10 seconds to chop your own.

I love the regular Old El Paso Enchilada sauce (red), but the green enchilada sauce just looks like a can of diced green chilies. What tha???

Pvt Butter

Wyo, great recipe for green sauce!