Friday, September 23, 2011

Green Chile Chicken Enchiladas

Let me start this by saying this didn't end up being kid friendly. Well, "my" kid friendly (it's not like it was spicy or anything). None of them liked it. BUT hubby and I LOVED it. We got seconds. To be fair, my oldest who generally loves everything I make, hates cheddar and sour cream. Yes you heard that right. I would think he was switched at birth if I hadn't had a homebirth =) I think part of the problem was when they asked "What's for dinner?" and I answered "Green Chile Chicken Enchiladas" all they heard was "Bla bla bla Enchiladas". So they were expecting my regular enchiladas which is their absolute favorite. You can get that recipe here. So anyway, back to these really yummy enchiladas that WE liked...I don't know what's wrong with those kids.
This fills two baking dishes
1 lb organic chicken
1 cup organic chicken broth
2 cups cream of mushroom soup (I used this because I make my own, but you could use cream of chicken if you are buying it in a can)
16 oz organic sour cream
6 oz Trader Joes Salsa Autentica (don't have a TJ's? You need a thin not chunky salsa)
1 organic onion chopped
1 can green chilies
2 lb block of cheddar cheese, shredded
16 wheat tortillas

Boil chicken (you can bake but it's easier to shred if it's been boiled). After it's cool, shred it. In a big bowl, mix together broth, soup, sour cream, salsa, onion, and chilies. Set aside two cups. Add to the mixture (not the 2 cups) 2 cups of cheese and the chicken.

Lay out a tortilla and spoon mixture down the middle.
Roll up tortilla and place seam side down in a baking dish.
Pour reserved sauce over the enchiladas. Cover (I cover mine with an upside down baking dish because I don't use foil in cooking) and cook at 350 degrees for 40 minutes. Sprinkle remaining cheese over them and cook for two more minutes for the cheese to melt. Serve with some rice and maybe my Mexican corn salad.

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