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We hope you got benefit from reading it, now let’s go back to creamy green chili enchiladas recipe. You can cook creamy green chili enchiladas using 11 ingredients and 15 steps. Here is how you do it.
The ingredients needed to make Creamy green chili enchiladas:
- Provide 1 dozen Chicken breasts
- Provide 1 large Can of hatch whole green chiles
- You need 1 large Can green enchilada sauce
- Take 2 large Cans of creamy chicken soup
- Prepare 2 tbsp Corn starch
- Prepare 1 1/2 cup Cold water
- Provide 3 tbsp Dried parsley
- Use 1 1/2 tbsp Poultry seasoning
- Take 2 cup Chedder cheese
- Use 2 dozen Corn tortillas
- You need 2 cup Vegitable oil
Steps to make Creamy green chili enchiladas:
- Place chicken breasts in a large soup pot cover chicken with water and fill pot one inch under rim. Bring water to boil and boil chicken for 15-20 minutes.
- In a large sauce pan on medium high heat bring 1can of green enchilada sauce and 1can of chicken broth to boil.
- Mix the 1 1/2 cup of water and corn starch making a slurry. Pour into green enchilada sauce after bringing to boil. Bring to low heat and let simmer. Add parsley and poultry seasoning.
- Preaheat oven to 425°F.
- Drain chicken breasts and let cool. Once cooled shred chicked.
- Dice up 1 can of hatch whole green chiles. Add half of the green chiles to shredded chicken and mix.
- Add 2cans of creamy chicken soup to green enchilada sauce and stir occasionally until heated through.
- Add second half of diced green chiles to creamy chicken enchilada sauce and mix.
- Warm up one and a half cups of vegitable oil.
- Place corn tortillas (one at a time) into oil for 2 seconds each. Making them pliable.
- You will need 2 9x13 baking dishes. Place 3 ladles of enchilada sauce on bottom of each dish. Take corn tortillas and fill with shredded chicken mix, roll up and place on bottom of dish untill both didhes are filled.
- Now ladle enchilada sauce on top of rolled tortillas and sprinkle cheese on top. Preserve some sauce for garnish later.
- Place both dishes in oven for 10-15 minutes.
- Take out of oven let stand for 5 mins before serving. Serves 2 enchiladas per guest.
- Garnish with enchilada sauce on top with a small side guacamole or sour cream.
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