Made Green Chile Chicken Enchiladas for the family of a friend who is recuperating from surgery. Letting it cool down a bit and then taking it over to them. Hope they like it!!!! 1 1/2 lbs skinless/boneless chicken, cut into bite size pcs 1 bunch cilantro, finely chopped Half a purple onion, chopped 1 hatch pepper, seeded and chopped *optional 1 tbls minced garlic Olive Oil Cumin *to taste 1/4 teas crushed red pepper 1 large can Green Chile enchilada sauce 8 oz sour cream 1 cup shredded pepper jack cheese 4 oz sliced black olives 16 oz bag Mexican style shredded cheese 10 taco size flour tortillas Saute onion, garlic, cilantro and hatch pepper in olive oil until onion begins to caramelize. Add in chicken and cook until chicken is nearly done. Pour approximately 1/4 cup of the green chile enchilada sauce and let simmer for 10 minutes. Pour chicken mixture into a bowl. Stir in chopped olives, pepper jack cheese and sour cream, cumin and red peppers. Spray with cooking spray a rectangular casserole dish. Spoon chicken mixture into a flour tortilla and roll, place in casserole dish. Pour remaining green chili enchilada sauce over the top. Cover with shredded Mexican cheese. Bake for 40 minutes at 325.
Posted on: Sat, 16 Aug 2014 22:02:15 +0000
Trending Topics
Recently Viewed Topics
© 2015