This week, I have chosen a family favorite for you! It is fast and easy, and the taste is absolutely amazing! So let’s get started on Green Chile Enchiladas. This recipe is one of those super fast entrées that can be put together very quickly with very few ingredients. One of the reasons I love it so much is that these ingredients are always in my pantry.
Amber comments: Thank goodness for a dish that is quick and easy! I am so tired from all of the hard work drinking wine and living my best life, I don’t have the energy to cook anything hard! #FirstWorldProblems Ha, Ha!
As we get to know each other, you will find that an absolute necessity in your pantry is chicken stock. Chicken broth is different and will do in a pinch, but I love the rich depth of flavor that chicken stock provides. I buy mine by the case, at Costco. It comes in 1-quart boxes that easily store in the refrigerator if you don’t use the entire box!
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You are going to need about 2-3 cups of cooked, shredded chicken to start off with. You can use leftover chicken, or you can simmer a couple chicken breasts in chicken stock (it makes a huge difference in flavor to cook in stock rather than water), and then cool and shred it. If you are in a hurry, or just feeling like you want it to be easy, pick up a roasted chicken in the deli section of your favorite market. Remove the skin and shred the meat….easy peasy!
2-3 cups of cooked, shredded chicken
Equal amounts of grated Monterey jack cheese (or the Mexican blend that is pre-grated in bags at the store)
2 cups of chicken stock (if you cooked your chicken in stock, save it and run through a mesh colander and use it!)
3 TBSP each of flour and real butter
A small can of MILD green chilies, diced.
1 package of small flour tortillas (not the burrito size!)
When your chicken meat is cooled and shredded, toss it together with half of the grated cheese. Roll up this mixture in the tortillas, leaving the ends open, and place them seam side down in 9×13 casserole pan that has been sprayed with non-stick spray. You should end up with 8 to 10 enchiladas, depending on how much chicken you put in them!
In a quart size saucepan, melt the butter on medium heat and then whisk in the flour. Let it bubble for a minute to cook the flour. Slowly whisk in the chicken stock so there are no lumps! If you add it too fast, you will get lumps and be called out as an amateur!
Continue to stir this mixture while it heats until it is thick and bubbly. Remove from the stove, and stir in either the sour cream or the cream cheese block. My family prefers the cream cheese, as it is thick and delicious and adds a rich creaminess to the sauce! Once the sour cream or cream cheese is completely stirred in (the cream cheese has to melt), add the can of diced mild green chilies. Gently stir until it is all mixed together.
Pour this delicious sauce over the enchiladas, making sure to cover them all! Sprinkle the remaining cheese over the entire dish, and bake at 350 degrees for about 25 minutes!
This is a MILD dish, not spicy at all–so it’s perfect for a family with children. After you have made it once, you can spice it up by adding onions to the chicken/cheese mixture if you like!
Amber comments: Warning! Please read the can of chiles carefully to make sure they are mild. Our lovely blog contributor Audrey mistakenly made this recipe with hot green chiles as she thought green chiles were all the same. The result was she burned her mouth off. Don’t be an Audrey, folks! (note: We didn’t laugh when she told us this story!) LOL
Amber comments: This week’s wine pairing comes to you from Smoking Loon Wines. Their lovely Sauvignon Blanc is an easy sip with its notes of fresh citrus and gooseberry. The wine has good acidity and a short finish. This Sauvignon Blanc will not compete with or overwhelm the creamy and zesty flavors in these enchiladas and is easy on the wallet at around $8.00.
I hope you all enjoy this recipe. Please comment and share with your friends. Until next week! – April
*article first appeared on 2/06/17