Living in south Texas and eating Mexican food go hand in hand.
And I love enchiladas as much as I love tacos.
For Tasty Tuesday — let’s make Green Chili Chicken Enchiladas.
GREEN CHILI CHICKEN ENCHILADAS
INGREDIENTS
- 3 cups cooked, chopped chicken
- 2 cans green chilis (4oz)
- 1 package of cream cheese (8oz)
- 1 large can of green enchilada sauce (15 oz) you can typically get mild or hot (your choice)
- 2-4 cups of shredded Mexican white cheese (quesadilla cheese)
- 1 package of white corn tortillas
- 1 cup vegetable oil
I double the recipe because I like to make two pans (one to eat now and one to freeze for later).
I start with heating up a cast iron pan with oil – you will want this to be hot. Before you start lightly frying the tortillas – I lay out old newspapers or paper towels to soak up the excess oil off the tortillas.
I carefully drop a tortilla into the oil, after just a few seconds — maybe 10 seconds – I flip it over and 10 seconds later I quickly take it out. Drain the oil and lay out on the paper set up. Repeat this step until you have enough tortillas to fill your baking pan. Typically, I can get about 15 out of one recipe.
When it comes to the chicken – I like to buy the peeled and chopped rotisserie chicken from HEB. You could bake, cool, peel and chop chicken yourself – but I’m lazy.
In a pan, I heat up the cream cheese and the green chilis. This is not to cook them — just to warn them up.
After combined, I add the chicken and combine again.
Lastly, I add a handful of cheese and combine. Then I set aside the mixture while I prepare the rest of the items.
While the tortillas and the chicken mixture are cooling off — I prepare the “assembly station”. In order to prevent the enchiladas from sticking to the pan – I put a little of the enchilada sauce on the bottom of the baking dish.
I move the tortillas, chicken mixture, baking dish and cheese close together and prepare to assemble.
When it comes to rolling the enchilada, I use a spoon to place the mixture on the first third of the tortilla — then roll it up and try to make sure nothing falls out (if it does it might have been too much). Then place the rolled up tortillas “seam” side down onto your baking dish. Repeat until you have used all of your ingredients (or you have no more room in your dish).
Use the rest of the sauce to cover the enchiladas and sprinkle with the rest of the cheese.
Bake at 350 degrees for about 25-30 minute or until the cheese is bubbling and turning golden brown.
Add your favorite Mexican side dishes and ENJOY!
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