Positively Crochet!: Creamy Cheesy Chicken Enchiladas

Tuesday, July 13, 2021

Creamy Cheesy Chicken Enchiladas

Creamy Cheesy Green Chicken Enchiladas
This is what the enchiladas look like after coming out of the oven. With the sauce poured all over the top plus the cheese, you can't even tell what it is! The recipe fills up a 13" x 9" casserole dish, but I also had enough filing left over to fill a square brownie pan, too. So it makes a lot! The recipe feeds anywhere from 8-10 people but it depends on how hungry they are. Most people can eat only 1 large enchilada & this makes 10-12 enchiladas, so if you have big eaters, take
that into consideration. This was incredibly delicious & I'm glad I came up with my own list of ingredients. Btw, if you're wondering why I didn't put black olives over the whole top, it's because some picky eaters won't eat them.

Creamy Cheesy Chicken Enchiladas

Ingredients

· 4-5 cups cooked chicken, shredded (I used fully cooked frozen grilled chicken strips - Kroger & Aldi have this in a bag) Or to make it easier, use a fully cooked rotisserie chicken. You could even use canned chicken.

· Large size flour tortillas (use GF or corn tortillas if you eat gluten free)

· 4 cups cheddar cheese or Mexican blend (I used all cheddar bc that's what I had) 1-1½ cups of this will be used in the sauce, but the rest of the cheese will be put inside each enchilada with the chicken, and also some cheese will go on top after the enchiladas are in the baking dish.

Ingredients for Sauce:

· 16 oz green salsa in the jar (Salsa Verde - not the canned green enchilada sauce, however you can use the canned sauce. I couldn't find the green sauce at Kroger when I was looking for it, so that's why I got the green salsa & we loved it)

· 1-1½ cups Cheddar cheese (grated) You will need more cheese than this for the inside of the enchiladas and also for spreading on top of all the enchiladas before putting it in the oven. See below.

· 1 can Campbell's Cream of Chicken soup

· 2 - 16oz containers sour cream (full fat-not fat free) OR largest container ( you will need about 3 or more cups sour cream which includes some as garnish on top when its served)

· 1 small can green chili's, drained (these are not hot)

· 1 cup chicken broth (add more if you think the sauce needs to be less thick) I used instant chicken bullion granules + water to make 1 cup.

· ½ cup onion, chopped

· 1-2 garlic cloves, minced or diced

· 1 Tbsp olive oil for saueting onion & garlic

· ½ tsp cumin

· ½ tsp chili powder

· ¾ tsp onion powder

· ½ tsp garlic powder

· ¼ tsp paprika

· ½ tsp salt (or more to taste)

· Few dashes of pepper

Optional - sliced black olives & sour cream as a garnish. Add chopped fresh cilantro to the top when its done, unless you hate it like I do because I think it tastes like soap!

Instructions

Saute onions & garlic in olive oil on medium heat, for about 2 minutes. Add chicken and cook on medium til it's thawed, stirring often. If you dont want the big, thick strips inside the enchiladas, after it's cooled, you can shred the chicken. That's what I did.

While the chicken is cooking, make the sauce.

Sauce:

Into a medium size bowl, using a whisk, add the following:

Salsa Verde (green salsa in the jar)

1 can Cream of Chicken soup

1½ cup sour cream

1 cup chicken broth

Green chili's (drained)

½ tsp Cumin

½ tsp Chili powder

¾ tsp Onion powder

½ tsp Garlic powder

¼ tsp Paprika

½ tsp Salt (or to taste)

Pepper - a few dashes

Add Cheyenne pepper to taste. (taste the sauce to see if you need more of any of the spices)

Note: (7/13/21)

Lay out the tortilla on a flat surface (after putting in microwave for 10 seconds), spread about 2-3 Tbs of the sauce down the center, spread some chicken over the sauce then some grated cheese over all. After all the enchiladas are rolled up and placed seam side down in a greased 9"x13" casserole dish, pour the rest of the sauce all over the top, covering the enchiladas. Then place more cheese on top of that

Bake at 350º for 30 minutes or till hot and bubbly. You are mainly heating up the sauce that is inside the enchiladas and on top, so cook it longer if you think it's not hot enough. Enjoy!