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Before you jump to Creamy green chili enchiladas recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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Make smart choices when shopping for groceries. Making good decisions when shopping for groceries means that you'll be able to eat nutritious meals without a lot of effort. Think for a second: you don't want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to go to your apartment and make a little something from your kitchen. Make sure that what you already have is healthy. In this way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
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We hope you got insight 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 achieve it.
The ingredients needed to make Creamy green chili enchiladas:
- Use 1 dozen of Chicken breasts.
- Take 1 large of Can of hatch whole green chiles.
- Use 1 large of Can green enchilada sauce.
- Take 2 large of Cans of creamy chicken soup.
- Take 2 tbsp of Corn starch.
- Take 1 1/2 cup of Cold water.
- Get 3 tbsp of Dried parsley.
- Prepare 1 1/2 tbsp of Poultry seasoning.
- Provide 2 cup of Chedder cheese.
- Use 2 dozen of Corn tortillas.
- Use 2 cup of 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..
They can be made ahead of time and refrigerated for an easy make-ahead dinner! For forever I have wanted to make Creamy Chicken & Green Chili Enchiladas. Just the mere thought or mention of them makes my mouth water. Anyway, I'm off topic…what I really want to share with you today is this Creamy Chicken & Green Chili Enchilada recipe. These green chile chicken enchiladas are creamy, cheesy and full of flavor!
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