Chicken Enchiladas Verdes

Good Mexican cuisine has been hard find on Okinawa. Since hubby and I both love Mexican and refuse to go two years without it, I have resolved to make it at home. One of my favorite Mexican dishes is Enchiladas Verdes. I love the tanginess of the verdes sauce, the creamy filling with tender chicken and bursts of cilantro, and of course the melted cheese. 

This recipe is wonderfully easy and great for a weeknight meal. With a dollop of sour cream and homemade guacamole on the side, hubby and I happily got our Mexican fix!

Chicken Enchiladas Verdes
From Yummly
Printable Version
Makes 6 enchiladas
Ingredients
2 cups rotisserie cooked chicken, shredded
2 cups verdes (green chile) enchiladas sauce
1 1/2 cup shredded cheese (I used the Mexican blend)
1/4 cup fresh cilantro, chopped
1/3 cup sour cream
1 tablespoon lime juice
1/2 white onion, chopped
1/2 tablespoon chili powder
1/4 cup chicken stock
Salt and pepper to taste
6 flour tortillas
4 jalapenos, chopped (optional)

Directions
Preheat oven to 400 degrees. Spread 1/4 cup of the enchiladas verdes sauce in the bottom of a 9X13 baking dish. In a large bowl combine the shredded chicken, 1/2 cup of the shredded cheese, cilantro, sour cream, lime juice, onion, chili powder and chicken stock. Taste and season with salt and pepper. 

Place tortillas on a plate with a moist paper towel over the top and microwave for 45 seconds. Working one tortilla at a time, spoon about 1/4 cup of the chicken filling onto the middle of the tortilla and place seam side down in the baking dish. Continue until all of the filling is gone. 

Drizzle the remaining enchilada sauce on the top of the tortillas and then cover with the rest of the cheese. 

Bake about 30 minutes or until cheese is bubbly. Remove from oven and garnish with chopped jalapenos. Serve with additional sour cream and guacamole if desired.

Creamy Chicken Enchiladas

My husband and I just got back from Mexico and the best vacation we have ever had! We did not want to leave the beautiful resort, unlimited drinks, and yummy Mexican fare. Alas, reality called and here we are back at home doing the daily grind. In a vain attempt to keep the vacation feeling going, I made these extremely delicious Creamy Chicken Enchiladas that I found on my blogging friend Elizabeth's cooking site. The shredded chicken, cream cheese, and green chilies shine through in every bite of these rich, soft enchiladas. 

A confession: In the past I "made" tacos, burritos, or enchiladas from a box. This recipe showed me how easy it is to create your own yummy Mexican cuisine. The boxed stuff doesn't even hold a candle to these enchiladas.

Creamy Chicken Enchiladas 

From Elizabeth at Dutch Oven

Ingredients

Enchilada filling:

4 ounces cream cheese, softened

1 tablespoon water

1 teaspoon onion powder (I used minced onion since I didn't have onion powder)

1 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon pepper

2 1/2 cups diced cooked chicken (I used three chicken breasts that I baked in the oven with salt and pepper for about 15 minutes but Elizabeth says you can also used store bought rotisserie chicken)

10 tortillas (Somehow I only had enough filling for 7 and used whole wheat tortillas)

Topping:

1 can cream of chicken soup

1 cup sour cream

1/2 cup milk

1 can chopped green chilies

1 cup shredded cheddar cheese (Oops, I used a whole package of Mexican shredded cheese since we are HUGE cheese lovers)

Directions

Preheat oven to 350 degrees. In a large bowl beat the cream cheese, water, onion, cumin, salt, and pepper until smooth. Stir in chicken. Place 1/4 cup of the mixture on the center of each tortilla. Roll up and place seam down in a 9X13 greased backing pan. In a bowl combine the soup, sour cream, milk, and chilies. Then pour over enchiladas. Bake uncovered for 30 - 40 minutes or until heated through. Sprinkle with cheddar cheese and bake 5 more minutes until cheese is melted. Serve with salsa and sour cream.