creamy green chile chicken enchiladas

Name: Creamy Green Chile Chicken Enchiladas
Cuisine: Southwestern
Ingredients: 2 pound(s) boneless skinless chicken; 3 tablespoon(s) chicken bouillon; 2 dash(es) italian seasoning; 6 cup(s) water; 1 block - cream cheese; 1 28oz can(s) la palmas green chile enchilada sauce; 8 - 10 medium flour tortillas; 2 cup(s) fiesta shredded cheese

2 Pinches

Katie Smith

Lincoln, CA

Updated on Apr 2, 2017

This enchilada recipe is easy and delicious, the whole family loves it! It's great with a side of refried beans. The kids always ask for seconds and I love that we can use the chicken broth as a soup base or just for drinking.

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Ingredients

2 pounds boneless skinless chicken
3 tablespoons chicken bouillon
2 dashes italian seasoning
6 cups water
1 block - cream cheese
1 28oz cans la palmas green chile enchilada sauce
8 - 10 medium flour tortillas
2 cups fiesta shredded cheese

How To Make creamy green chile chicken enchiladas

Step 1

Boil chicken, bouillon and Italian herbs in large covered pot until chicken is cooked through

Step 2

Preheat oven to 350
Step 3

Grease 13x9 glass casserole dish
Step 4

Drain chicken and save broth, my kids love to drink this
Step 5

Shred chicken with two forks
Step 6

In a medium pot, add green sauce and cream cheese heat over medium until cream cheese melts
Step 7

While sauce is heating, fill tortillas with chicken and sprinkle with cheese roll and place in greased 13x9 glass casserole dish
Step 8

Pour sauce over rolled enchiladas and top with remaining cheese
Step 9

Bake for 25 minutes in oven until bubbly and edges are browned
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