A great way to celebrate Mexican night or Cinco de Mayo is with our delicious Enchilada recipe!
Green Chile Chicken Enchiladas
Preheat oven to 400 degrees. Lightly grease 2 – 13/9 inch baking dishes
- 4 cups grated Monterey Jack Cheese
- 1 1/2 cans green chile enchilada sauce (19 oz each)
- 2 cans diced green chiles – mild, medium or hot – depending on your family’s taste buds! (4 oz each)
- 1 1/2 cups sour cream cheese
- 1 tablespoon sugar
- 2 teaspoons ground cumin
- 1 teaspoon ground white pepper
- 4 large boneless, skinless chicken breasts, poached
- 1 can chicken broth (15 oz)
- dash of salt
- 10 large flour tortillas
To poach the chicken:
Trim excess fat from chicken breasts. Place chicken breasts and broth in a large pot and fill with enough water to cover the breasts by 1 inch. Remove the chicken breasts and bring the water to a boil. Add the chicken breasts and dash of salt and cook at a low simmer for about 17 minutes or until no longer pink in the center when cut with a knife. Don’t over cook! Let stand in the cooking liquid until cool. Then, using a fork or your fingers, shred the chicken.
In a large bowl, combine 2 cups of the cheese, 1 can of the enchilada sauce, all the green chiles, 1 cup of the sour cream, sugar, cumin and white pepper. Add the shredded chicken and mix well. Lay one tortilla flat and spoon about 1/4 cup of the chicken mixture in the center and roll, placing the seam side down in the baking dish. Repeat the process until all the mixture is used. With a spatula evenly spread the remaining sour cream over the enchiladas. Then add the rest of the enchilada sauce and sprinkle the cheese over the tortillas.
Bake for 15 minutes or until cheese bubbles and enchiladas are evenly heated.