Easiest Way to Prepare Tasty Creamy green chili enchiladas

Creamy green chili enchiladas. Here's a new recipe to add to your monthly meal rotation - Green Chile and Sour Cream Chicken Enchiladas! These creamy enchiladas are stuffed with tender, flavorful chicken that cooks in your crock pot for hours to infuse the flavors. I use flour tortillas for this recipe because they are softer and easier to eat.

If you have never had White Green Chile Chicken Enchiladas before, stop the insanity now!. These Creamy Green Chile Chicken Enchiladas are a crazy delicious. These green chile chicken enchiladas are creamy, cheesy and full of flavor! You can cook Creamy green chili enchiladas using 11 ingredients and 15 steps. Here is how you cook it.

Ingredients of Creamy green chili enchiladas

Prepare 1 dozen of Chicken breasts.
Prepare 1 large of Can of hatch whole green chiles.
Prepare 1 large of Can green enchilada sauce.
You need 2 large of Cans of creamy chicken soup.
You need 2 tbsp of Corn starch.
Prepare 1 1/2 cup of Cold water.
It's 3 tbsp of Dried parsley.
You need 1 1/2 tbsp of Poultry seasoning.
It's 2 cup of Chedder cheese.
You need 2 dozen of Corn tortillas.
Prepare 2 cup of Vegitable oil.

This recipe is absolutely to die for…better than a Mexican restaurant! I love the classic red enchiladas, but this green chile version is even better in my opinion. They're super creamy and the flavors taste incredible together. Creamy, cheesy with an addictive salsa verde, these Green Chile Chicken Enchiladas don't mess around!

Creamy green chili enchiladas step by step

Place chicken breasts in a large soup pot cover chicken with water and fill pot one inch under rim. Bring water to boil and boil chicken for 15-20 minutes..
In a large sauce pan on medium high heat bring 1can of green enchilada sauce and 1can of chicken broth to boil..
Mix the 1 1/2 cup of water and corn starch making a slurry. Pour into green enchilada sauce after bringing to boil. Bring to low heat and let simmer. Add parsley and poultry seasoning..
Preaheat oven to 425°F..
Drain chicken breasts and let cool. Once cooled shred chicked..
Dice up 1 can of hatch whole green chiles. Add half of the green chiles to shredded chicken and mix..
Add 2cans of creamy chicken soup to green enchilada sauce and stir occasionally until heated through..
Add second half of diced green chiles to creamy chicken enchilada sauce and mix..
Warm up one and a half cups of vegitable oil..
Place corn tortillas (one at a time) into oil for 2 seconds each. Making them pliable..
You will need 2 9x13 baking dishes. Place 3 ladles of enchilada sauce on bottom of each dish. Take corn tortillas and fill with shredded chicken mix, roll up and place on bottom of dish untill both didhes are filled..
Now ladle enchilada sauce on top of rolled tortillas and sprinkle cheese on top. Preserve some sauce for garnish later..
Place both dishes in oven for 10-15 minutes..
Take out of oven let stand for 5 mins before serving. Serves 2 enchiladas per guest..
Garnish with enchilada sauce on top with a small side guacamole or sour cream..

Easy to make and oh so satisfying to eat. Scrumptious, loaded with flavor and easy to make, these Green Chile Chicken Enchiladas have a freshness to them but are still super hearty. It might be fatty, but it's good. Between the cream cheese in the filling and the heavy cream that's poured on top, I don't think these green chile enchiladas would freeze well. Tips for Making Cream Cheese Chicken Enchiladas You can either cook and shred the chicken ahead of time, or you can buy a rotisserie chicken from the store and shred that.