Blondie Pussycat Recipe

BLONDIE'S CHICKEN ENCHILADAS WITH GREEN SAUCE

By Blondie Pussycat blondie8080


Rating:
Serves:
4-5
Prep Time:
Cook Time:
Method:
Bake
Comments:

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

;)

Ingredients

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
ripe tomatoes, diced (or 1 cup canned, diced)
1 large
can green enchilalda sauce (28 oz)
3 c
cooked chicken breasts, shredded
10-12
corn tortillas
1 lb
monterrey jack cheese, shredded

Directions Step-By-Step

1
In large hot skillet, pour 3 TBSP canola oil, 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 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 15-20 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~~~~~~~~~~~~~

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican

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36 Comments

user
Leila Rockwell leilaroc
May 18, 2014
Thank you Blondie for answering my question.:)
user
Sherry Shafer Sheron69
May 18, 2014
An FYI if you like a milder version of any kind of hotter pepper just remove the seeds.It will will take the heat down by half.This looks like a great dish,so glad you shared it...
user
Blondie Pussycat blondie8080
Apr 14, 2014
EVOO=extra virgin olive oil. Coined by Rachel Ray from the food network.
user
Leila Rockwell leilaroc
Apr 14, 2014
I don't have a clue what evoo is, so would appreciate any help I can get. This recipe really sounds delicious to me.
user
Dec 12, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"