Easy. Yummy. A recipe your family will LOVE!
Green Chilli Chicken Enchilada’s
Ingredients
- For the Sauce: 1 Jar of t 505 Southwestern Hatch Green Chillies
- 1 tsp salt
- 1/2 tsp ground cumin
- 1 cup chicken bone broth fresh pepper to taste
- 1 package low-fat cream cheese
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 cup chicken broth
- 2 Cups Pepper Jack Cheese
For the enchiladas:
- 1 package corn tortillas
- non-stick cooking spray
- 2 tbsp chopped cilantro for topping
- 2 Cups Mozzarella for top
For the chicken filling:
- 5lbs cooked shredded chicken breast
- 2 cup diced onion
- 4 large clove garlic, minced
- salt and pepper to taste
Directions
- Cook chicken breast in the instant pot (however you like to cook yours) and shred.
- In a medium saucepan, spray oil and sauté garlic and onions.
- Add cooked chicken, cumin, chicken broth, salt and pepper.
- Bring to a boil.
- Reduce the heat to low and simmer for 5-10 minutes.
- Set aside until ready to use.
- Add in 2 Cups of cheese to filling
- Preheat oven to 400 degrees.
- Spray a 13 by 9-inch glass baking dish with non-stick spray.
- Put 1/3 cup chicken mixture into each tortilla and roll it.
- Place on baking dish seam side down, top with sauce & cheese.
- Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
- Top with greek yogurt as a sour cream sub and cilantro if you wish.
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