Cary's green chile chicken enchiladas

Name: Cary's green chile chicken enchiladas
Total time: 3300 s
Yield: 12 servings
Cuisine: American
Ingredients: 12 10" flour tortilla shells; 3 lb Chicken breast cubed, boiled, and drained; 32 oz Cream cheese; 1 cup Whole milk mozzarella cheese; 1 cup Milk; 1/4 Diced yellow onion; 10 oz Diced tomatoes rinsed and drained; 8 oz Diced green chiles; 1/4 cup Water; 4 tbsp Sour cream; 2 tbsp Green salsa verde medium heat; 2 tsp Mild taco sauce; 1 tbsp Garlic powder; 28 oz Las Palmas Green Chile Enchilada Sauce medium heat; 12 oz Verole Queso Fresco Authentic Mexican Crumbling Cheese

Cary Felton @bigshowskitchen3821

Shallotte, North Carolina

Fixed these on a whim for my wife and she loved them! For a delicious spin that has a kick, substitute the sauce for "Enchilada Sauce" by Pastazia. Also, if you wish, top them with cheddar cheese!

Cary Felton @bigshowskitchen3821

Shallotte, North Carolina

Fixed these on a whim for my wife and she loved them! For a delicious spin that has a kick, substitute the sauce for "Enchilada Sauce" by Pastazia. Also, if you wish, top them with cheddar cheese!

Saved

Ingredients

55 mins

12 servings

1210" flour tortilla shells
Filling
3 lbChicken breast cubed, boiled, and drained
32 ozCream cheese
1 cupWhole milk mozzarella cheese
1 cupMilk
1/4Diced yellow onion
10 ozDiced tomatoes rinsed and drained
8 ozDiced green chiles
1/4 cupWater
4 tbspSour cream
2 tbspGreen salsa verde medium heat
2 tspMild taco sauce
1 tbspGarlic powder
Sauce
28 ozLas Palmas Green Chile Enchilada Sauce medium heat
Topping
12 ozVerole Queso Fresco Authentic Mexican Crumbling Cheese

Saved

Steps

55 mins

1

Spray two 11"x8" glass baking dishes with non-stick cookinh spray
2

Pour half of the enchilada sauce in the bottoms of the two glass dishes
3

Combine all filling ingredients in large skillet, cover, and simmer stirring occaisionally until it begins to thicken.
4

Spoon generous portion of filling onto tortilla shells, roll them, and place them in the glass dishes
5

Cover enchilladas with remaining sauce
6

Top enchiladas with authentic mexican crumbling cheese
7

Bake in oven at 350°F for ten minutes
8

Let cool, top with additional sour cream if desired and serve