Green Chile Chicken Enchiladas
Corn tortillas wrapped around chicken, beans or filling of your choice, smothered in Green Chile and cheese.
Equipment
- 1 9 X 12 baking dish
- knife and cutting board
- 1 large skillet
Ingredients
- 8 corn tortillas
- vegetable oil
- 1 lb chicken thighs or breasts, cut into bite sized pieces
- 1 cup onion, chopped
- 2 cloves garlic, chopped
- 1 TBLS mild or medium chile powder
- 1 cup canned beans of your choice
- 1/4 cup sour cream
- 3 cups green chile
- 1 cup shredded Mexican style cheese blend
Instructions
- Set the oven to 350 degrees.
- In a frying pan on medium heat, place a TBLS of oil. When the pan is hot, fry the tortillas on each side until they start to bubble and turn a darker yellow, two at a time. Add a little more oil as needed.Place them aside, on a tray, until you are ready to fill them.
- Put another TBLS of oil in the skillet and add the onion, garlic and chicken. When the chicken starts to sizzle, add the chile powder and stir everything around. Add the canned beans (if using). When the chicken is just cooked through, turn off the heat and add the sour cream. Stir to combine.
- Put a thin layer of green chile on the bottom of your baking pan. One at a time, fill each tortilla with a heaping 1/4 cup of filling. Roll it up and put it in the baking pan, seam side down. When you have used up all the filling and the tortillas, cover the top of the enchiladas with more green chile. Cover with shredded cheese. Bake in the oven at 350 for 30 minutes.Let it sit for 5 minutes before serving.