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Thursday, October 20, 2011

The BB's Green Chili Chicken Enchiladas

If there is one cuisine I know a thing or two about courtesy of my Texas roots, it's Mexican food.  And if we're being specific, I specialize in Tex-Mex.  Eating it of course.  But, sometimes cooking it too. 

I've even created my very own green chili chicken enchilada recipe that has received quite a few compliments in my day (OK, like one). Here she is:

Like what you see?  Then this is what you need to toss in your cart at the store to whip 'er up:

And for a side, the absolute best boxed Spanish rice I've had to date is Rice-A-Roni's whole grain Spanish variety:
I was prompted to make my enchiladas last week after Heather posted about "The Best Enchiladas Ever!"  I had every intent of trying her version out, but when I got to the store I realized I forgot to bring the list of ingredients.  I is smart. So plan B was to make mine because I already knew what I needed. 

Ingredients
1. One precooked rotisserie chicken from your local grocery store shredded
OR
1 lb chicken breasts shredded
2. 28 oz can green chili enchilada sauce
3. Two 4 oz cans chopped green chilies
4. 1/2 to 1 tsp minced garlic
5. 8oz Sour Cream
6. About 10 corn tortillas
7. 16 oz shredded Mexican cheese, reduced fat
8. Ground Cumin to taste
9. Chili Powder to taste
10. Salt & Pepper

Instructions:
1. Shred your chicken and season with salt, pepper, chili powder and ground cumin to your liking.
2. In large sauce pan combine enchilada sauce, chopped green chilies and minced garlic.  Bring to a simmer and reduce to low heat.
3. Whisk sour cream into sauce.

Now your ready to roll your enchiladas!

4. Spray a 9X12 glass casserole dish with non-stick cooking spray
5. Heat a large skillet over medium high heat.  Heat each tortilla about 15 seconds on each side
or heat in microwave wrapped in paper towels
6. Dip tortilla in sauce pan to coat both sides with sauce and place on a plate. 
7. Fill center of tortilla with chicken, top chicken with a spoonful of sauce and sprinkle a light amount of shredded cheese.
8. Roll tortilla around chicken and place "seam side" down in casserole dish.  Repeat until all chicken has been used.
9. Top your rolled enchiladas with remaining sauce and then top with remaining cheese.
10. Cover with foil and bake at 400 degrees for 30 minutes.  Remove foil and bake for an additional 5 minutes or until cheese is melted and sauce is bubbly on sides. 


Now that I type the instructions out, it actually sounds more complicated than it really is.  The most time consuming task is rolling your enchiladas, and once you get the hang of it, you'll be done before an episode of E! News ends (God Bless Guiliana. Love her).  If you have any questions at all, feel free to ask.   Maybe I'll answer.

p.s. If you use reduced fat cheese and sour cream, these are low cal. 

p.p.s. Who wants to come over to my new house to help me paint and unpack?  I'm majorly slacking and you're going to have to continue to listen to me whine about it until I'm done.  I promise to make these enchiladas, we'll watch trash TV and guzzle wine. 
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23 comments:

  1. ugh...i WISH we lived closer. i would totally help you unpack and paint and you could make this for me.

    i'm not sure i'm that good of a cook just yet, but it's definitely making my mouth water.

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  2. Those look wonderful! I'll have to try them! I love to cook! Yum! :)

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  3. This looks delish! Definitely might try this out this weekend :)

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  4. This looks delish! I make something similar pretty often because its so easy, except instead of rolling up the tortillas, I layer all the ingredients (a little less sauce) in a crock pot for 4 hours. So easy and delish. Just an idea :) Thanks for the recipe!

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  5. Um, I'll come! I can make it in 3 hours if I leave now... Haha. Kidding. Sort of maybe.

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  6. I'LL COME IF YOU MAKE THESE! HA! THESE SOUND SO GOOD! I MUST TRY THEM THIS WEEKEND!

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  7. Yum...that sounds delish!!! My sister in law is having a recipe link party, go link up if you can, please! :) She's over at
    http://lesley-ward.blogspot.com/2011/10/recipe-rendezvous-link-party.html

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  8. I suck at painting, but I'll send over my sister...that's who usually does all my painting! And my mom. I swear I don't know what I'd do without my mom and three older sisters. Sometimes its great being the baby!

    P.S. This guy I work with totally thinks that mexican food in Texas sucks. Really. He does. And he's from Wisconsin! haha!! He gets upset because they don't serve the food here with enough sour cream and cheese!! Lol!

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  9. Im making a crackpot enchilada recipe I already bought ingredients for tonight! So if it blows, Im coming for yours :)

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  10. ok so I wanna come over. and did you know that I despise cooking more than ANTHING ON THE WHOLE ENTIRE PLANET?

    I am not kidding. I HATE cooking.

    but I love food and I love you so that makes up for it I guess.

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  11. yum, yum, yum!!! i make enchiladas often but never with anything green....must try your recipe!!

    p.s. new follower! :)

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  12. I have never made green enchiladas and am now drooling on my keyboard. Thanks. lol I will be trying these very soon although not soon enough. ;)

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  13. Yummmmmmmy! Loving your blog!! New follower from mommas desires and pacifiers! :)
    Super excited to read your blog!

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  14. This looks so good. I'll have to try it, Gluten Free style!

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  15. You southernerns have the weirdest foods ever!

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