A chicken and green chile enchilada topped with a creamy white sauce.
Saute onion in olive oil until soft. Add garlic and saute for 1 minute. Mix chicken, onion and garlic mixture, cilantro and green chiles. Heat green enchilada sauce with evaporated milk in a small skillet, until hot. Dip each corn tortilla in the sauce mixture, top with 1/4 cup chicken mixture, and roll up. Place seam side down in a 9 x 13 baking dish sprayed with cooking spray. When done, pour the rest of the sauce over the enchiladas and top with cheese. Bake at 350 degrees for 20-30 minutes, or until bubbly. Garnish as desired.
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This was so good! The only thing I changed was frying up the tortillas a bit first, before dipping them. Used shredded mexican cheese blend for the cheese. The enchiladas tasted like they were from a mexican restaraunt. Will definitely make this again!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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maryloves2cook on 5.5.2010
Glad you liked it, Kristen02!
kristen02 on 4.13.2010
This was so good! The only thing I changed was frying up the tortillas a bit first, before dipping them. Used shredded mexican cheese blend for the cheese. The enchiladas tasted like they were from a mexican restaraunt. Will definitely make this again!