Green Chili Chicken Enchilada recipe.

18. February 2010 by [JP].

Ok, pretty much have it perfected at this point.
So here we go.

First, you need the chicken. If you’re in a rush, get a roasted or rotisserie whole chicken from the grocery store. De-bone it and either shred it or cut it up into small chunks. Discard the skin and bones.
If you have the time, then instead get about a pound and a half of boneless chicken tenderloin, season them with spices, boil them till fully cooked, then drain all but about 1/4 cup of the remaining stock. Then shred the cooked chicken and let it sit in the stock until you’re ready to cook the filling.

You need:
2 15 oz cans of green chili enchilada sauce
1 small can of green chilis
1 small to medium can of green chili strips
1 onion, diced.
1 16oz tub of sour cream
Shredded or cubed chicken
1/4 cup of chicken stock (or water with a chicken cube)
2 tbsp of butter or oil
1 doz medium sized (6 inch diameter) corn tortillas, as fresh as you can get.
About 6 cups of shredded cheese. I use a mix of sharp chedder and queso blanco, but you can use any cheese you want. The mexican or fiesta blend of shredded cheese at the store works well.

In a saucepan or skillet over high heat, melt the butter or pour the oil in. Put the onion in, and fry until the onion is translucent and starting to brown, stirring frequently. Then add the chopped green chili, and continue to stir. Pour in the chicken stock and one can of enchilada sauce, and bring to a bubbling boil. Add the chicken and stir and reduce heat to medium, and let simmer for 10 minutes, stirring to keep the bottom from burning.
If you’re using a skillet, then transfer the chicken mixture to a bowl. If you’re using the saucepan, then just keep it warm.

In a skillet, mix remaining green chili sauce, strips of green chili, and sour cream over medium high heat. Stir until blended, and remove from heat.

Dip a tortilla into the sauce, coating both sides. Put on a oven-safe plate, put a small amount of cheese down the center, add 2 spoonfuls of the chicken filling, then roll. Continue with all tortillas, then pour remainder of sauce on top, top with cheese, and bake, uncovered for 10 minutes.

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