Recipe: Delicious Creamy green chili enchiladas

Creamy green chili enchiladas. After all this time, creamy "white" green chile chicken enchiladas are still one of my favorite meals ever. Creamy Spinach and Cheese Green Chile Enchiladas-we love these creamy and cheesy vegetarian enchiladas. They are simple to make and freeze beautifully!

These Are The Creamiest Chicken Enchiladas You Will Ever Find! These Creamy Green Chile Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. I never in my life thought that I would make an enchilada with a flour tortilla. You can have Creamy green chili enchiladas using 9 ingredients and 11 steps. Here is how you cook it.

Ingredients of Creamy green chili enchiladas

1. Prepare 2 lb of chicken breast.
2. Prepare 3 cup of water.
3. Prepare 1 packages of taco seasoning.
4. Prepare 10 large of tortillas.
5. Prepare 1/2 cup of vegetable oil.
6. Prepare 4 oz of sour cream.
7. You need 4 oz of cream cheese, room temp..
8. You need 2 can of green chili enchilada sauce, either 2 small cans or 1 large can..
9. It's 2 cup of shredded Colby Jack cheese..

And I never thought I would be making enchilada sauce using canned soup let alone not making it from scratch. For forever I have wanted to make Creamy Chicken & Green Chili Enchiladas. Just the mere thought or mention of them makes my mouth water. Anyway, I'm off topic…what I really want to share with you today is this Creamy Chicken & Green Chili Enchilada recipe.

Creamy green chili enchiladas instructions

1. 1) Put chicken, taco seasoning and water in crock pot. Cook on high for 3 hours. To cook quicker or if you don't have a crock pot, boil in large pot until you can easily shred the chicken. Once chicken is done preheat oven to 400°f.
2. 2) strain and shred chicken breasts. Put in large bowl and set aside..
3. 3) put about a quarter of an inch of oil in frying pan large enough to fit tortillas in. Heat oil to med-high and fry each tortilla individually on both sides until slightly brown and crispy. Add more oil and let it get to temperature to maintain quarter inch in pan. Pat excess oil off tortillas with paper towel, stack on a plate and set aside..
4. 4) in large bowl, whisk together sour cream, cream cheese and green chili enchilada sauce..
5. 5) stir in 1 cup of mixed sauce with the shredded chicken and 1 cup of cheese..
6. 6) grease 9*11 baking pan with veg oil or non stick spray..
7. 7) grab a tortilla and spoon in about 2 tbsp of the chicken mix. Roll tortilla and place in baking dish. Repeat with the remaining 9 tortillas..
8. 8) pour remaining enchilada sauce mix evenly over the tortillas..
9. 9) sprinkle remaining cheese evenly over the enchiladas..
10. 10) bake at 400°f for 15 minutes. Then broil on high until cheese starts to brown..
11. 11) I like to serve these enchiladas with Spanish rice and refried beans..

This hearty Green Chile Enchilada Soup is made so much more creamy and delicious with the addition of cream cheese. If you've been reading my blog for a while, you've probably noticed quite a few of my recipes are made with cream cheese. Green chile chicken enchiladas are probably my favorite comfort food, but they do require a fair amount of time to make. Keep dinner easy, delicious and healthy during this busy time of the year and give this Slow Cooker Creamy Green Chile Chicken Enchilada. For his creamy enchiladas suizas (Swiss-style), Rick Bayless rolls chicken into warm tortillas, douses them with a luscious sauce then Douse evenly with the remaining sauce, then sprinkle with the cheese.

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