Verde (green) Chicken Enchiladas are my favorite. They are creamy and cheesy. I don't make them as often as I would like because the kiddo prefers the beef enchiladas.
I used a lot of creamy salsa verde enchilada sauce in this recipe mixed with chicken broth and corn starch to thicken. At the end I mix in about a cup of sour cream.
|chop a couple green onions to add to the mix|
Brown the chicken. I made a big batch but you could make half with about 3 chicken breasts. I used 5 large breasts.
|Brown 5-6 chicken breasts|
Tip: mix your corn stretch in a bowl with a little water to get out clumps before adding to sauces.
Cook the green sauce and chicken broth on med-low heat to reduce and thicken it with the corn startch mixture.
|broth and verde sauce|
|add a cup of sour cream at the end|
And some fresh chopped cilantro or parsley.
|and some chopped parley or cilantro|
Once you have cooked your chicken thoroughly, you add 2 containers jalepeño cream cheese. Again, half this recipe using smaller containers and 3 breasts.
|mix the cream cheese in with the chicken and onions|
|4-5 cups of your favorite cheese|
|layer your ingredients|
Bake at 350 until your cheese turns golden and good.
|let stand for about 5 minutes to serve|
And enjoy! These are so good. I was surprised that my husband actually prefers these to beef. He and the kid are not huge fans of creamy for example, they don't like Alfredo sauce. I mean how weird is that?
I topped these with nothing or guacamole, even a little Siracha sauce.
|Top as you like it!|
This is a recipe I just made by trial and error after a coworker brought similar enchiladas to work. Mine are better but his were good. :)
What you need:
6 chicken breasts cubed. (You can cook them and pull them if you prefer)
2 containers jalapeño cream cheese.
Fresh or flakes onions to taste. About 1 onion.
1 large can of green enchilada sauce
1 can chicken broth
1 tbs corn starch mixed with equal water.
1 cup sour cream
A handful of chopped parsley (add before assembling)
Assembling you will need:
About 24 corn tortillas
4 cups of cheese. I used a combo of sharp cheddar, mozerella, and pepper jack.