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Double Stuffed Chicken Salsa Verde Enchiladas

June 4, 2018

 

 

In my opinion enchiladas have never been filled up enough with the good stuff. So I solved that with my own custom design. My family scarfs these down rapido! (This recipe is better if you use the Mission Super Soft Tortillas.)

 

DOUBLE STUFFED CHICKEN SALSA VERDE ENCHILADAS

 

Need:

     - 9 X 13 glass baking dish

    - Heavy Foil

 

Oven @ 350 Degrees

 

Ingredients:

 

- 3 c. shredded chicken (Best way to cook this is salt and peppered liberally, on all sides, the day before in a crock pot for 3 1/2 hours on low. Then shred with two forks and refrigerate until ready to use the next day.)

- 8 oz. low fat cream cheese, softened

- 4 large cloves minced garlic, (I press in a garlic press & scrape out all the left over bits and chop them up too)

- 1/2 tsp. chili powder

- 1/2 tsp. cumin

- 1 tsp. salt

- 1/2 tsp. pepper

- 1 cup "Hatch Valley, 505 Southwestern, Tomatillo, Garlic & Lime GREEN CHILI SALSA (The green label)

- 3 tsp. lime juice

- 10 Flour tortillas (Mission Super Soft is better for this recipe)

- Two 15 oz. cans green chili enchilada sauce, medium heat (I use HATCH brand)

- 2 c. pepper jack cheese

 

Instructions:

 

1) Soften the cream cheese in the microwave on super low % for 1 minute (level 2% for me).

 

2) In a large bowl combine the shredded chicken with the salsa and lime juice.

 

3) In a small bowl combine and mix the chili powder, cumin, salt, and pepper then stir in with the chicken.

 

4) Blend in the softened cream cheese until completely creamy with no chunks of cheese left.

 

3) Place out 10 tortillas on a table or counter and using a scooper, place even amounts of filling in the middle of each tortilla.  Spread out the filling a bit but it doesn't need to extend all the way out to the ends because the filling will spread a little as it cooks and melts.

 

4) Spray the inside of the 9 X 13 glass baking dish with spray oil (optional) and pour in one of the cans of green enchilada sauce. Roll up each tortilla and place them one by one into the baking dish on top of the sauce. (I usually roll them up by flipping one side over the filling and pushing the filling back inside the curl of the tortilla until there is almost no air pocket, and then roll forward. This way the tortilla is evenly rolled around the filling.)

 

5) Pour the 2nd can of green enchilada sauce onto the top of the enchiladas in three stripes, then using a spatula,  spread evenly.

 

6) Sprinkle the pepper-jack cheese evenly over the top.

 

7) Tent with foil over the top by making it longer than the dish and bending the ends and attaching them to the far ends of the dish only, making sure the foil is at least 2 inches above the cheese. I like to fold down the open sides a little so there is very little of the enchiladas showing through the cracks. Cook for 30 minutes at 350 degrees then remove the foil and cook for an additional 10 minutes. Cool 15 to 30 minutes before eating.

 

 

 

 

 

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