By Grandma Mona
Green Chili Chicken Enchiladas
5 steps
Prep:30minCook:45min
These are wonderful! Can be mild or spicy, depending on the peppers you use. I used canned jalapenos or Serrano peppers
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Updated at: Thu, 25 Jan 2024 02:14:16 GMT
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Ingredients
10 servings
1 cuponion
chopped
2 Tbspbutter
or margarine
7 ozcan diced green Serrano peppers
drained
8 ozcream cheese
p, softened
½ tspground cumin
4 cupschicken
chopped, cooked, I boiled two large chicken breast
10flour tortillas
medium
condensed cream of chicken soup
Can, or mushroom
1 cartonsour cream
½ cupmilk
3 cupsMonterey Jack
shredded, or Mozzarella Cheese
24 ozSalsa Verde
mild
1can chopped olives
optional
Instructions
Step 1
1. Make the filling: In a medium skillet, cook the butter and onion over medium high heat until tender. Stir in 1 T. green pepper (remaining pepper is for the sauce).
2. In a medium bowl combine cream cheese, 1 T. milk and cumin. Add onion mixture and chicken. Stir until combined.
Step 2
Make the Sauce: In a medium bowl combine remaining peppers, Salsa Verde, Cream of Chicken soup, sour cream and milk.
Step 3
Assembly: Place some of the sauce in the bottom of the large baking dish. Spoon chicken mix, cheese and olives into Tortillas. Roll up and place seam down in the baking dish. Pour the remaining sauce evenly over the tortillas and remaining olives.
Step 4
Bake at 350 for 30 - 35 minutes.
Step 5
Remove from oven and let sit another 5 - 10 min. Serve.
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