1-HOUR CHICKEN GREEN CHILE ENCHILADAS

1-Hour Chicken Green Chile Enchiladas image

Modified from a recipe for Enchiladas Suizas from a Mexican friend, using pantry ingredients. Easy and filling, this got two thumbs up from my husband and son.

Provided by Raquel Grinnell

Categories Mexican

Time 50m

Yield 1 9x13 casserole, 6-8 serving(s)

Number Of Ingredients 15

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Ingredients

2 tablespoons olive oil
4 jalapeno peppers, seeded and diced
1 large tomatoes, diced
1 large onion, diced
1/4 teaspoon garlic salt
1/2 teaspoon black pepper, freshly ground
2 (13 ounce) cans chicken breasts, in water, do NOT drain
1 (12 ounce) jar green chili salsa, I prefer Trader Joe's Hatch Valley Salsa brand
1 cup Greek yogurt, can substitute sour cream
1/2 cup water
4 garlic cloves, peeled and chopped
1/2 cup oil (canola or olive)
10 tortillas, white corn (burrito size, approximately 10 inches in diameter) or 10 flour (burrito size, approximately 10 inches in diameter)
4 cups cheese, shredded (cheddar, monterrey jack, mexican blend, whatever you prefer)
3 green onions, chopped

Steps:

Preheat oven to 375 degrees.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot and add jalapenos, tomato, onions, garlic salt and pepper. Saute until softened, about 7-8 minutes. If the vegetables get too dry, add a few tablespoons of water.
Add canned chicken with juices to the pot, breaking up the chicken into little pieces. Mix well and saute until almost dry, about 7-8 minutes. When done, set aside to cool.
While chicken mixture is cooking, put green salsa, yogurt, water and garlic into a blender and blend on high until liquified. Set aside.
Heat 1/2 cup oil over medium-high heat until it shimmers. Using tongs, slide in a tortilla until one side is coated with oil, then flip over and coat the other side. It should sizzle slightly and the tortilla may puff up a bit. Allow excess oil to drip from tortilla back into pan. Remove after a few seconds on each side to a paper towel-lined plate to cool. Repeat with remaining tortillas.
Divide cheese in half and set 2 cups aside to top enchiladas.
Using a spoon, divide chicken mixture into 10 small piles. Do the same with 2 cups of the cheese.
To assemble enchiladas, have a 9x13 inch baking pan ready. Take a tortilla and spread 1 pile of chicken mixture in a line down the center. Sprinkle with 1 pile of cheese. Roll tightly and place in one end of the baking pan seam side down. Repeat with remaining tortillas.
Pour green chile sauce over enchiladas, making sure they are all completely covered. Sprinkle evenly with remaining cheese and bake for 20 minutes.
If you like a browned top, broil for a few minutes, keeping a close eye on them so as not to burn. Top with green onions and serve.

Nutrition Facts : Calories 1064.8, Fat 61.7, SaturatedFat 20.1, Cholesterol 126.8, Sodium 1892.5, Carbohydrate 75.3, Fiber 5.9, Sugar 6.4, Protein 51.9