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Linda's Enchiladas (Revised)
Linda's Enchiladas (Revised)
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Spicy green chicken enchiladas with zesty green sauce and chile peppers offer a bold twist on classic enchiladas.
Ingredients:
  • 4 skinless, boneless chicken breast halves
  • water to cover
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 1 clove garlic, chopped
  • 1 (8 ounce) package cream cheese
  • 2 cups shredded Mexican cheese blend, divided
  • 2 tablespoons olive oil
  • 6 corn tortillas, or as needed
  • 1 (28 ounce) can green enchilada sauce
  • 8 ounces sour cream
  • 2 tablespoons milk, or as needed
Instructions:
  • In a large skillet, submerge the chicken in water, ensuring it's fully covered. Stir in Parmesan cheese and 2 cloves of chopped garlic. Bring to a boil and simmer until the chicken is cooked through, approximately 28 minutes. Set aside 1/2 cup of the cooking liquid. Remove the skillet from heat, transfer the chicken to a cutting board, and shred it using 2 forks.
  • In a pot, mix onion, green chile peppers, and 1 chopped clove of garlic with cream cheese and 1 cup Mexican cheese blend. Cook over medium heat until cream cheese is melted, about 3 to 4 minutes. Gradually stir in the reserved 1/2 cup water from chicken while continuously stirring to create a smooth mixture. Remove from heat and stir in shredded chicken.
  • Preheat your oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-low heat. Warm tortillas in the hot oil, working in batches, about 30 seconds per side. Fill each tortilla with 1 to 2 tablespoons cream cheese-chicken sauce, roll, and enjoy!
  • Make a lovely green enchilada sauce blanket on the bottom of a 9x13-inch baking dish. Place the filled tortillas on top of the sauce. Shower the remaining enchilada sauce over the filled tortillas.
  • Combine sour cream and milk in a bowl until smooth and pourable. Drizzle the sour cream mixture over the filled tortillas and sprinkle with the rest of the Mexican cheese blend.
  • Bake in the hot oven until bubbly and cheese is melted, for 20-25 minutes.

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