GREEN CHILE CHICKEN ENCHILADAS

Green Chile Chicken Enchiladas image

I love to experiment with Mexican and Italian dishes. This is a recipe that a friend gave me that I tweaked to my family's liking. Instead of frying the tortillas, these are dipped in Chicken Broth. ;) You'll never miss the oil and the enchiladas are moist and flavorful. ;)

Provided by Vseward Chef-V

Categories One Dish Meal

Time 1h

Yield 18 enchiladas, 6 serving(s)

Number Of Ingredients 14

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Ingredients

2 (7 ounce) cans fire roasted diced green chilies, mild
1 (4 ounce) can fire roasted diced green chilies, hot
1 small onion, diced
3 tablespoons olive oil
1 tablespoon butter
3 tablespoons minced garlic cloves
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (14 ounce) can garlic roasted seasoned chicken broth
2 cups chicken broth, divided
18 (7 -8 inch) corn tortillas
3 cups shredded cooked chicken, see note
2 cups monterey jack and cheddar cheese blend (mexican blend shredded)
sour cream (optional)

Steps:

Preheat oven to 400Â°.
Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.

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