Green Chile Chicken Enchiladas – Creamy, Cheesy And Full Of Flavor! This Recipe Is Absolutely To-Die-For… Better Than A Mexican Restaurant! Ideal For Cinco De Mayo Or Any Occasion!
Smooth green chile chicken enchiladas… mushy, loaded with flavor and very fulfilling! Trust me when I state these are SO GOOD! This green enchilada formula is a flat out most loved on our rundown and is asked for by any individual who attempts it. They even taste superior to the green bean stew enchiladas that I request at my most loved Mexican eatery. We make these green enchiladas at any rate once every month at our home… in some cases even 2 or multiple times since we adore them to such an extent!
I refreshed a more established formula of mine to make the green enchiladas creamier and it worked flawlessly! I cherish how this formula turned out… the green bean stew enchiladas have the ideal blend of flavors! They do have a little kick to them, so make a point to exclude the bean stew powder and cumin in the event that you don't care for fiery nourishments. This green enchilada formula is so straightforward and makes the ideal dish to serve at any event!
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INGREDIENTS
- 8-10 flour or corn tortillas
- 2-3 cups shredded cooked chicken (about 4 chicken breasts)
- 1 clove minced garlic
- 1/4 tsp chili powder (omit if you don't like things too spicy, add more if you do)
- 1/4 tsp cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 4.5 oz can diced green chiles (about 1/2 cup)
- 4 oz cream cheese, softened (more if you'd like extra creamy)
- 1 lime, juiced
- 1 14 oz can green enchilada sauce
- 1/2-1 cup shredded pepperjack cheese
- cilantro (optional)
INSTRUCTIONS
- Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime and diced green chiles in a medium sized bowl. Stir until combined.
- Spoon 2-3 tbsps into each tortilla and roll it up. Place a little green enchilada sauce on the bottom of a 9×13 dish and then put the tortillas in.
- Pour the rest of the green enchilada sauce over the tortillas and top with shredded cheese. Cover with foil.
- Bake at 350°F for 15 minutes. Remove foil and bake for an additional 10-15 more minutes, until the cheese is nice and bubbly. Allow to cool and enjoy! Top with fresh cilantro if desired.
For more detail : bit.ly/2z8nvjH
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