Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas
Photo by Annabelle Breakey

Ingredients

  • 1 pound roasted skin-on green New Mexico chiles
  • 3 cups reduced-sodium chicken broth, divided
  • ½ teaspoon freshly ground black pepper
  • 10 (7- to 8-in.) corn tortillas
  • ½ teaspoon salt
  • 5 large garlic cloves, finely chopped
  • 1 tablespoon butter
  • + 4 more ingredients
    • 2 tablespoons olive oil
    • Sour cream
    • 2 ½ cups shredded cooked chicken (see Notes)
    • 2 cups coarsely shredded cheddar or jack cheese, divided

1. Preheat oven to 400°. Peel, stem, seed, and chop chiles. 2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced b...

View full recipe at My Recipes

Comments

Variations on Green Chile Chicken Enchiladas

  • Green Chile-Chicken Enchiladas
    • 1/2 cup (2 ounces) shredded cheddar cheese
    • 3/4 cup (3 ounces) shredded Monterey Jack cheese
    • 1/2 teaspoon salt
    • +20 other ingredients


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