For most of my life I was a very picky eater. My meals consisted of mostly American fast food and whatever my mom, grandma and aunt made from the Mexican food genre. That mostly consisted of rice, beans, fideo, tortillas (flour & corn), picadillo (ground beef with potatoes) and variations on all of those things. One thing I didn’t get to eat often was enchiladas. I only really got to eat them when we went to Mexican food restaurants. My favorite enchiladas were the red sauce ones with american cheese inside. I didn’t like meat or chicken in them.
I can go back to one day specifically when we went to eat at a local restaurant called Miguel’s. They had a Mexican food buffet and they had my favorite enchiladas but this one Sunday, they did not. They instead had enchiladas with GREEN SAUCE! I was so grossed out. I was grossed out because of the color not because they tasted bad. I wouldn’t even try to eat them.
At the ripe old age of 32 with a new lease on my palate, I found Pinterest and these pretty green enchilada pictures kept popping up. I looked at a whole bunch of recipes and decided that I would make my own version of these pretties!
The Mister had some co-workers over for dinner one evening last week and I just knew that I had to make these.
18-20 fresh corn tortillas
1 Jar Cookwell & Company Green Chili Stew
8oz Mozarella Cheese, shredded
8oz Monterrey Jack Cheese, shredded
2lbs Boiled Chicken Breast, shredded
1/2 cup Sour Cream
8oz Softened Cream Cheese
1/2 cup cilantro, chopped
Salt & Pepper, to taste
Preheat oven to 350 degrees
1. In a small bowl, combine the shredded cheeses and set aside.
2. Take a 9×13 baking dish and spray with cooking spray.
3. Spread 1/2 cup of Green Chili Stew in the bottom of the baking dish.
4.In a large bowl, combine shredded chicken, sour cream, cream cheese, cilantro, and the salt and pepper. Mix well.
5. Take a warm corn tortilla and fill with about 2 Tbsp of filling, 2tbsp of shredded cheese. Roll up and place seam side down in your baking dish on top of the Green Chili Stew. Repeat this step until your baking dish is full.
If your tortillas are not fresh/warm wrap them in a damp paper towel, put them in a ziploc bag and place in the microwave for 30 seconds to a minute. This will soften them up so that they don’t break when you are rolling them full of the enchilada filling.
6. Sprinkle the top of the enchiladas with half of whatever cheese you have left.
7. Spoon over the remainder of the Green Chili Stew.
8. Sprinkle the remaining shredded cheese on top.
9. Take a piece of foil and spray the matte side with some cooking spray. This is so that when the enchiladas are in the oven and the cheese puffs a little it doesn’t stick to the foil.
10. Cover your baking dish with the foil and place on the top rack in the oven.
11. Bake for 30 minutes. Serve hot along side some Mexican Rice!
These enchiladas are creamy on the inside and the outside. That’s why I love them so much!