Baked Green Chile Chicken Enchiladas

This is an unbelievably delicious recipe for baked enchiladas. I prefer these over the stove-top style. Baking them like a casserole magically transforms them into an extra special dish to produce what I like to call serious comfort food. Tender chunks of chicken make up the base of this tasty filling along with a spicy green chile sauce, sharp cheddar, sour cream, and a generous amount of fresh cilantro(sub parsley if you don't like cilantro). This is rolled up in flour tortillas, drowned in green chile sauce, mountains of cheese and then baked off. The green chile sauce is super creamy made with equal parts chicken broth and sour cream, and for heat, my favorite - chipotle peppers. My chipotle peppers were huge, the biggest I've ever seen. I used two and it was plenty spicy. If your unsure of the heat start with one and taste the sauce, you can always add another in. If it's too spicy mix extra sour cream into the sauce to cut it a bit. This is perfectly fine made with just the timid flavor of green chiles all on their own if you prefer. But I say bring on the heat!





Baked Green Chile Chicken Enchiladas
(by Reeni)

4 cups Chicken, boneless, skinless, cooked and cut into bite-size hunks
2 and 1/2 cups Sharp Cheddar, shredded
1/4 cup fresh Cilantro, chopped or 1 teaspoon dried
1/2 cup Sour Cream plus additional for serving
Salt and pepper
8-10 taco size flour Tortillas

Green Chile Sauce:

1/2 Yellow Onion, diced
1 tablespoon Canola oil
2 tablespoon Butter
2 tablespoon Flour
1 and 1/2 cups Chicken Broth
1 small can Green Chiles
1 -3 Chipotle Peppers in Adobo, seeds scraped out, minced
1 and 1/2 cups Sour Cream

In a medium saucepan saute the Onion in the oil over medium-low heat until soft. Push the Onions to one side and add the Butter and Flour. Whisk together and cook for three minutes. Slowly whisk in Broth. Add Green Chiles and Chipotle(adjust the amount according to your heat preference). Bring to a slow simmer and continue to simmer about five minutes, whisking occasionally. Add the Sour Cream, whisk until melted and incorporated. Remove from heat.

Preheat oven to 400 degrees.

Spray a 9x13 inch baking dish with baking spray and put a thin layer of Enchilada sauce in the bottom.

To a large mixing bowl add the Chicken, 1 cup Cheese, Cilantro, ½ cup Sour Cream, 1 cup Green Chile Sauce, dash of salt and pepper, and mix well.

In a skillet heat the Tortillas one at a time over medium heat about 30 seconds on each side.

Put a 1/2 - 2/3 cup of the Chicken mixture into each Tortilla, one at a time. Roll and place in pan. Repeat until all the Chicken mixture is used up. Pour the rest of the Green Chile sauce over the top. Sprinkle the remaining Cheese evenly over top.

Bake 20-25 minutes until bubbly throughout. Let set for five minutes before serving. Serve with Sour Cream and Avocado.


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Look at this ooey-gooey, absurdly delicious mess!



Cheesy Chicken Enchiladas