Creamy Green Chicken Enchiladas

Creamy Green Chicken Enchiladas

makes 8 enchiladas

Printable Recipe

Ingredients

Filling:

• 1 tablespoon vegetable oil

• 4 cloves garlic

• 28 can green enchilada sauce

• 1 cup sour cream or Mexican crema

• 1/4 - 1/2 cup freshly chopped chilantro

• 1 teaspoon msg (optional, but recommended)

• salt and pepper to taste

Additional Ingredients:

• 2-4 cups shredded cooked chicken

• 2-4 cups shredded Mexican blend cheese, divided

• 8 flour tortillas (8-inch diameter)

Optional Garnish:

• chopped fresh cilantro

• Mexican crema (table cream), sour cream, or creme fraiche

• diced onions, tomatoes, black olives, jalapeño, avocado, pico de gallo, etc

Directions

To Make The Filling:

1. In a 6-quart or larger pan, heat the oil and garlic together until the garlic is fragrant, about 30 seconds.

2. Immediately add the green enchilada sauce and stir to combine; heat until the enchilada sauce starts to simmer.

3. Remove from the heat and whisk in the sour cream and optional msg until well combined; taste and add salt and pepper if needed.

4. Remove 2 cups of the sauce and reserve.

5. Stir the shredded chicken and 2 cups of the shredded cheese into the remaining sauce.

To Assemble The Enchiladas:

1. Spray a 9x13-inch glass or ceramic baking dish with nonstick spray.

2. Spread 1/2 of the reserved sauce over the bottom of the baking dish.

3. Fill and roll each of the tortillas with 1/8th of the chicken mixture, and place in baking dish, seam side down (see notes about tortillas below).

4. Cover the enchiladas with the remaining half of the reserved sauce.

5. Sprinkle 1-2 cups of shredded Mexican blend cheese evenly over the enchiladas; cover with foil (non-stick foil works particularly well for cheese-covered things).

To Bake the Enchiladas:

1. Preheat oven to 350F and place rack in center of oven.

2. Place the baking dish on a rimmed sheet pan and bake for 20 minutes, them remove the foil and bake for an additional 15 minutes until the cheese is melted. If your baking dish is broiler-safe, a couple minutes under the broiler will help brown that cheese.

3. Remove from the oven and rest for 10 minutes; garnish before serving.

Notes

• The MSG in this recipe is optional, but it adds wonderful flavor so I highly recommend it.

• You may want to consider frying your tortillas in a little oil (15-20 seconds per side) before filling, or toast them over an open flame or hot skillet - this will help keep them from getting soggy in the oven.

adapted from inspiredtaste