blondie's chicken enchiladas w/green chile sauce

(4 ratings)
Recipe by
Blondie Pussycat
The Rockies!, NM

I have been making these enchiladas for about 10-15 years. My family and friends love them. I hope you will love them, too! ;)

(4 ratings)
yield 4 -5
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For blondie's chicken enchiladas w/green chile sauce

  • 3 Tbsp
    evoo. when heated to shimmery, add 1 medium sweet yellow onion, chopped
  • 1 or 2
    poblano peppers, julienned
  • 2 clove
    garlic, finely minced
  • 2
    peeled ripe tomatoes, diced (or 1 cup canned, diced)
  • 1 lg
    can green enchilalda sauce (28 oz) & 4 nm green chiles, roasted peeled & seeded
  • 3 c
    cooked chicken breasts, shredded
  • 10-12
    corn tortillas
  • 1 lb
    monterrey jack cheese, shredded

How To Make blondie's chicken enchiladas w/green chile sauce

  • 1
    In large hot skillet, pour 3 TBSP evoo, till shimmery. Add onion and saute' for 2-3 minutes on med heat. Add poblano peppers; saute' for about 2 minutes. Add garlic and saute 2 minutes.
  • 2
    Add chicken and tomatoes; stir till it is warm. Set aside.
  • 3
    In a blender or food processor place green chiles and green chile enchilada sauce. Blend to desired consistency. (I like mine slightly chunky.) In a saucepan warm Green Enchilada Sauce; stir till warm. Spray 13x9 pyrex or baking dish. Pour small amount chile sauce into baking dish to cover bottom. Pre-heat oven to 350*
  • 4
    In small hot skillet, add a small amt water. With tongs, put 1 tortilla in water; turn in 10 seconds. Then remove in 10 seconds and lay in baking pan. Fill with 1/3 cup chicken mixture and roll tortilla. Place seam side down. Repeat until pan is full.
  • 5
    Cover enchiladas w/Green Sauce; now sprinkle cheese on top.
  • 6
    Bake for 20-30 minutes till cheese starts to brown around edge of pan.
  • 7
    Serving Suggestion~Sides:Beans of choice and Mexican Rice. Serve crispy tortilla chips and salsa.
  • 8
    ~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~
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