Creamy green chili enchiladas

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, creamy green chili enchiladas. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Creamy green chili enchiladas is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Creamy green chili enchiladas is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook creamy green chili enchiladas using 11 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Creamy green chili enchiladas:
  1. Get 1 dozen Chicken breasts
  2. Prepare 1 large Can of hatch whole green chiles
  3. Prepare 1 large Can green enchilada sauce
  4. Prepare 2 large Cans of creamy chicken soup
  5. Take 2 tbsp Corn starch
  6. Take 1 1⁄2 cup Cold water
  7. Make ready 3 tbsp Dried parsley
  8. Take 1 1⁄2 tbsp Poultry seasoning
  9. Get 2 cup Chedder cheese
  10. Take 2 dozen Corn tortillas
  11. Get 2 cup Vegitable oil

Spoon the mixture onto tortillas, and top with Old El Paso™ Green Chile Enchilada Sauce and cheese. In a medium bowl, combine the softened cream cheese and green chiles. Make these your new favorite for your next family meal! In a medium-sized mixing bowl, combine soup, sour cream, green onions, and green chilies.

Instructions to make Creamy green chili enchiladas:
  1. Place chicken breasts in a large soup pot cover chicken with water and fill pot one inch under rim. Bring water to boil and boil chicken for 15-20 minutes.
  2. In a large sauce pan on medium high heat bring 1can of green enchilada sauce and 1can of chicken broth to boil.
  3. Mix the 1 1⁄2 cup of water and corn starch making a slurry. Pour into green enchilada sauce after bringing to boil. Bring to low heat and let simmer. Add parsley and poultry seasoning.
  4. Preaheat oven to 425°F.
  5. Drain chicken breasts and let cool. Once cooled shred chicked.
  6. Dice up 1 can of hatch whole green chiles. Add half of the green chiles to shredded chicken and mix.
  7. Add 2cans of creamy chicken soup to green enchilada sauce and stir occasionally until heated through.
  8. Add second half of diced green chiles to creamy chicken enchilada sauce and mix.
  9. Warm up one and a half cups of vegitable oil.
  10. Place corn tortillas (one at a time) into oil for 2 seconds each. Making them pliable.
  11. You will need 2 9x13 baking dishes. Place 3 ladles of enchilada sauce on bottom of each dish. Take corn tortillas and fill with shredded chicken mix, roll up and place on bottom of dish untill both didhes are filled.
  12. Now ladle enchilada sauce on top of rolled tortillas and sprinkle cheese on top. Preserve some sauce for garnish later.
  13. Place both dishes in oven for 10-15 minutes.
  14. Take out of oven let stand for 5 mins before serving. Serves 2 enchiladas per guest.
  15. Garnish with enchilada sauce on top with a small side guacamole or sour cream.

Make these your new favorite for your next family meal! In a medium-sized mixing bowl, combine soup, sour cream, green onions, and green chilies. Mix to combine and set aside. If you want a great side dish for these green chili cream cheese enchiladas make this quick spanish rice recipe! Creamy Green Chile Chicken Enchiladas These Green Chile Chicken Enchiladas are easy to make, satisfyingly rich, cheesy, creamy and saucy - no dry chicken enchiladas here! - with flavor exploding homemade green chile sour cream white sauce (no cream soup)!

So that is going to wrap it up for this special food creamy green chili enchiladas recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!