Green Chile Chicken Enchiladas
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 cups shredded rotisserie-cooked chicken
- olive oil or butter
- 1⁄2 medium onion, chopped
- 1 -2 garlic clove, minced
- 3 ounces light cream cheese
- salt and pepper
- 10 -12 corn tortillas
- 1 cup light sour cream
- 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
- 1 (4 ounce) can green chilies
- 1⁄4 cup milk
- 1 teaspoon ground cumin
- 1 cup monterey jack pepper cheese (I sometimes use half sharp cheddar for color)
directions
- Sauté the onion and garlic in a little butter over medium heat until onion is opaque, about 3 minutes.
- Let cool and shred chicken (if using rotisserie).
- Mix chicken, onions and garlic, cream cheese, and salt and pepper (to taste) in medium bowl.
- Fill corn tortillas with chicken mixture and place seam side down in rectangular pan ( I use one that is a little smaller than 9x13).
- In another bowl, mix together sour cream, cream of chicken, green chilies, milk, ground cumin, and a little more salt and pepper. (1/2 cup of milk can be used here if you want the sauce to be a little runny).
- Pour sour cream mixture over the enchiladas and bake covered with tin foil at 375°F for 30-40 minutes.
- Remove enchiladas from oven and cover with cheese.
- Broil on high for about 5 minutes until the cheese is golden brown and bubbly (keep an eye on the broiler to avoid burning).
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Reviews
-
This was really good! Even DH said so, unsolicited, which doesn't happen often! I will probably make this again, but I will probably increase the amount of filling; I only got 7 enchiladas, and a lot of extra sauce. I'll either use more chicken, or add in some vegetables. I think I would also increase the spiciness somehow, since I wouldn't say that this was at all spicy, even though I hadded a bit of cayenne to the sauce. Reviewed for PAC April 2010.