Thursday, August 26, 2010


This recipe popped up on my email from Southern Living a few weeks ago and it looked so good, I had to try it out. THESE WERE SO YUMMY! I've tried several different enchilada recipes before, and these were by far the best! I used a rotisserie chicken to make it a little easier and it was perfect. This is definitely going to be one of our new favorites!

Chicken and Green Chile Enchiladas

You will need:
-3 1/2 cups cooked chicken (I used a whole rotisserie and shredded it)
-onion (I used about 1/2 onion, chopped)
-minced garlic (about 2 Tbsp)
-2 (4 oz) cans chopped green chiles
-1 Tbsp fresh cilantro
-3 (10 oz) cans enchilada sauce
-2 cups shredded Mexican cheese
-8 (9inch) burrito size flour tortillas

*Preheat oven to 425
*Saute onion and minced garlic in pan on med heat until tender w/ a little olive oil
*In a large bowl stir together: onion/garlic mixture, chicken, green chiles, fresh cilantro, 1 1/2 cups enchilada sauce, and 1 cup of the cheese
*Spoon about 1/2 cup chicken mixture down the center of tortillas; roll tortillas, and place seam sides down, in a lightly greased 13x9 inch baking dish
*Pour remaining enchilada sauce over tortillas.
*Sprinkle with remaining 1 cup cheese
*Bake COVERED w/ foil for 20 minutes. Uncover and bake 5-10 min more until cheese melts

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