Green Enchilada Recipe

Ingredients

• 4 cups shredded or chopped chicken*
• 3 cups shredded Monterrey Jack cheese (divided)
• 8-10 medium flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
• 2 tablespoons unsalted butter
• 2 tablespoon olive oil
• 1/2 cup chopped onion (may sub 1 teaspoon onion powder)
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups low sodium chicken broth
• 1 cup homemade salsa verde ((or storebought - I like mild Herdez))
• 1 4 oz. can mild diced green chilies (not drained)
• 1 tsp EACH ground cumin, chicken bouillon
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1 cup sour cream
• sour cream
• Tomatoes
• Avocados
• cilantro
• chips
• freshly squeezed lime
• hot sauce

Instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.

3. 3

   Green Chile Sour Cream Sauce: Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté 3 minutes. Sprinkle in flour and garlic and cook for 2 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon and spices. Bring to a boil then reduce to a simmer until thickened. Remove from heat and stir sour cream.

4. 4

   Filling: Add chicken to a large bowl. Stir in 1 cup Green Chile Sour Cream Sauce and 2 cups cheese.

5. 5

   Assemble: Spread 1/2 cup Green Chile Sour Cream Sauce on the bottom of a lightly greased 9x13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla (approx. ½ cup), roll them up tightly and line them in the dish seam side down. Top enchiladas evenly with remaining Green Chile Sour Cream Sauce followed by remaining cheese.

6. 6

   Bake: Bake uncovered at 350 degrees F for 30-35 minutes or until cheese is completely melted and center is hot. Broil until cheese is golden (optional). Top or serve with desired garnishes.