Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, green chicken enchiladas. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Green Chicken Enchiladas is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Green Chicken Enchiladas is something that I have loved my entire life. They’re nice and they look wonderful.
First, instead of boiling your chicken cook it in a little lemon juice with onion, green onion and a few extra spices-chili powder, garlic, salt, pepper, and paprike. Then, when your filling your tortillas use about a spoonfull of suace to each one. The las palmas sauce is just about the best thing, next to making your own suace. Roll the tortilla and place seam side down onto prepared baking dish.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook green chicken enchiladas using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Green Chicken Enchiladas:
- Prepare 2 packs boneless chicken/boil/shred
- Get 1 tablespoon onion powder
- Take 1 tablespoon garlic salt
- Make ready 2 cans jalapeños
- Prepare 1 bag frozen New Mexico hot chili/only use what you want
- Prepare 1 pack Gurero White Corn Tortillas
- Prepare 1 bag shredded Mexican cheese
- Prepare 2 cans cream of chicken soup
Combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking. Combine the shredded chicken, green chiles, cumin, garlic powder, salt and onion powder in a bowl and stir until coated. Place them seam side down in the prepared casserole dish.
Instructions to make Green Chicken Enchiladas:
- Boil the chicken till the chickens cooked all the way. Mix 1 tablespoon of garlic salt and one table spoon of onion powder.
- Shred the chicken when chickens boiled all the way.
- Use blender to blend the cans of jalapeños and New Mexico chili. Take out carrots.
- Warm the cans of cream of chicken soup when finished mix the blended chili with cream of chicken soup. Stir really well..
- Warm tortillas and start throwing shredded chicken on top as well as cheese and the mixed chili with cream of chicken. When done layering your enchiladas put in oven for 5 min and it’s ready to be served !
Combine the shredded chicken, green chiles, cumin, garlic powder, salt and onion powder in a bowl and stir until coated. Place them seam side down in the prepared casserole dish. Corn tortillas stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chiles, topped with more sauce and cheese! We frequently make these enchiladas when we have company over for dinner, because everyone loves them! We always serve them with mexican rice, homemade salsa, and some tacos for an all out Mexican dinner!
So that is going to wrap this up for this special food green chicken enchiladas recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
