BLONDIE'S CHICKEN ENCHILADAS W/GREEN CHILE SAUCE
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- 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
- peeled ripe tomatoes, diced (or 1 cup canned, diced)
- 1 large
- can green enchilalda sauce (28 oz) & 4 nm green chiles, roasted peeled & seeded
- 3 c
- cooked chicken breasts, shredded
- corn tortillas
- 1 lb
- monterrey jack cheese, shredded
1In 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.
2Add chicken and tomatoes; stir till it is warm. Set aside.
3In 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*
4In 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.
5Cover enchiladas w/Green Sauce; now sprinkle cheese on top.
6Bake for 20-30 minutes till cheese starts to brown around edge of pan.
7Serving Suggestion~Sides:Beans of choice and Mexican Rice. Serve crispy tortilla chips and salsa.