Green Chile Chicken Enchiladas

 Last week was my stepson's birthday. He wanted green chile enchiladas from his favorite Mexican restaurant. We indulged him in this gift and got chicken fajitas for the grandkids and the rest of us.

It is his favorite dish from there and made me curious as I had never had them before.

Just had to make this dish, it was delicious! Using a canned sauce reduced the prep time to 15 minutes but I included a homemade recipe as well. I also reduced this to feed just the two of us - which made enough for two meals. Bueno!

Green Chile Chicken Enchiladas 

(adapted and adjusted from lilluna.com)

2 cups of cooked chicken ( I had some leftover big cooked bone in breasts that we had the night before)

1 small onion, diced

1-2 cloves garlic, minced

3/4 cup sour cream

1/4 cup salsa (either jarred or homemade)

1 4 oz can of diced chilis

1 teaspoon of cumin

1 teaspoon of Badia complete seasoning or 1/2 teaspoon each of garlic and onion powder

salt and pepper to taste

1 1/2 cups of shredded Monterey or pepper jack cheese, divided (I shred myself as I find it melts and tastes better)

1 14 oz can Las Palmas green chile enchilada sauce (homemade recipe below)

5 burrito size tortillas

Diced tomatoes and/or chopped parsley/lettuce (optional)

Combine the chicken, onion, garlic, sour cream, salsa, chilis, all the seasonings, one cup of the cheese and stir until well mixed.

Pour 1/3rd cup of enchilada sauce in bottom of casserole dish and spread over bottom.

(I used one of my mom's 9 x 9 Corning Ware dishes)

Lay one of the tortillas on a work surface, spoon 1/2 cup of the chicken mix down the center of the tortilla and roll up, putting seam side down in casserole dish.

Repeat with the rest of the tortillas.

Top with the rest of the enchilada sauce and sprinkle with remaining cheese.

Bake in 350 degree preheated oven for 25 minutes or until hot and bubbly.

Remove, add diced tomatoes and chopped parsley/lettuce and serve.

Great weeknight meal!

Homemade green chile enchilada sauce (adapted and adjusted from budgetbytes.com)

2 4 oz cans diced green chiles

2 tablespoons cooking oil

2 tablespoons all purpose flour

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1 1/2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Add chilis (with all the liquid) to blender and puree until smooth. Set aside.

Heat oil, cumin, garlic and onion powders in small sauce pan, whisking in flour. Cook until bubbling and for one minute after to toast flour and spices.

Slowly whisk in broth, salt, pepper and chilis, ensuring combined. Simmer for two to three minutes.