March 27, 2012

Dinner is Served: Creamy Green Chile Enchiladas

This is one of my very very favorite recipes.

I mean, I love this recipe. I made it when my mom came out after Ella's birth. When my whole family came out for Ella's baby blessing, I made a huge pan of it. At our family reunion last year, my mom made SEVERAL huge pans of it the night we were in charge of dinner (there was not a single piece left at the end). I love that you can put the whole thing together, and stick it in the fridge the morning or evening before and then just cook them up when you're ready.

I actually don't like enchiladas very much. I think they're usually a little bit dry and. . .just not my thing. So maybe enchiladas are just very personal. If so, these are my personal favorite enchiladas.

If you are crazy brave and wish to make your own tortillas, I have had great success with this recipe from Homesick Texan (I use all white wheat flour).  

Also, I've bought all sorts of brands of green salsa, and then the first time I was looking for it when we moved back to Texas, a guy standing in the salsa aisle pulled this brand off the shelf, handed it to me and said "This is the one you should get. I'm Mexican, so I should know."

And he was right. It's my favorite. 



Green Chile Enchiladas
(adapted from Everyday Food)


Serves 3-4

10 ounces salsa verde
¾ cup half and half
1 tsp minced garlic 6 flour tortillas (the medium size - not tiny taco ones or enormous burrito ones)
2 chicken breasts, cooked and shredded
1½ cups shredded Monterey Jack cheese

Heat oven to 350 degrees.

Combine half and half and salsa verde in a medium size bowl. Stir and remove all but about ½ a cup of the mixture. Set aside. To the remaining ½ cup, add garlic and shredded chicken. Mix to coat chicken.

On each tortilla, spread a thin layer of the set-aside salsa mixture then scoop a large spoonful of chicken mixture into the center of the tortilla and roll the tortilla up. Place in a 6x9 baking dish. Repeat with remaining tortillas.

Pour the leftover salsa/half and half mixture evenly over the pan. Top with shredded cheese.

Bake for 25-30 minutes, until cheese is slightly browned and bubbly.

21 comments:

  1. mmmmm... looks delicious! and pretty easy. i'm not very daring when it comes to mexican but i think i may be able to handle this one. :)

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  2. Oh Yumm! i think I'm drooling! That's going into my menu next week! I'll link it back here for that recipe!

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  3. I honestly just made almost these exact enchiladas (but with some spinach thrown in...it was getting wilty), and they are SO good. Also, that salsa verde IS delicious. We bought the exact same one from our local fruit market, and they have a whole wall of hot sauces. I'm convinced it's what made the enchiladas so good the last time I made them.

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  4. Oh, those look tasty. Do you think they'd work okay with corn tortillas, too?

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  5. Sounds delicious! With the right tortilla press (thin cast iron) making your own tortillas can be so much fun and they taste SO good! Of course I mostly make corn tortillas and maybe those are easier than flour.

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  6. Can't wait to try it! Ever tried the honey lime enchiladas from Mel? Those are my current fave. I think the key to enchiladas is that the sauce must be green or something ;)

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  7. Oh yum. I am going grocery shopping later today, so these ingredients are going on the list. Thank you!

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  8. Delish! I am making buffalo chicken enchiladas tomorrow night!

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  9. Oh goodness this looks good. Am going to vegetarianize it for dinner tonight (we, uh, are not vegetarian, just not big on eating chickens) (looks at backyard guiltily) (except when we do).

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  10. I am deeply suspicious of this because it sounds SO EASY! But anything with bubbly cheese MUST be good, right?

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  11. cheese enchiladas with green sauce is my favorite meal ever. i'm totally trying these! :)

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  12. I heart chicken enchiladas with green salsa. But with corn tortillas, of course. Because I was raised properly. (In that single respect.)

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  13. OK, everyone, I'll vouch for Janssen. This is good. I haven't had Janssen's, but I've had this using the same recipe. Instead of chicken, you can also use cooked shredded beef, pork, or hamburger. If you don't have any half and half, use cream of chicken, mushroom, or celery soup thinned (to the consistency of cream)with milk. Very good and versatile recipe. :)

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  14. Trying this tonight to feed the missionaries :)

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  15. I am going to save (pin) this even though I had to Google half of the ingredients. Sometimes we speak in different tongues. ;)

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  16. Made these today and they were delicious! Thanks for the recipe.

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  17. How thoughtful of you. I hate looking for enchilada recipes... this one is going to be IT! I just know it.

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  18. Thanks for posting this. I made it for the second time tonite and again my family loved it. So simple that I made it from memory the second time.

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  19. We just had these. Mike and I loved them, the boys wouldn't touch them, LE ate a bit but mostly beans. T would prefer none of his food touches anyway, and no sauce EVER.

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  20. I saved this recipe when you first posted it but didn't get around to making it until today...WOW. These are possibly the best enchiladas I've ever eaten! And I always thought Herdez salsa verde was pretty good, but now that I've tasted La Costena I'll never go back!

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