How to make it

  • To prepare filling, place the first 6 ingredients in a large pot; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; saving liquid to use in softening tortillas, cool. Remove chicken from bones; shred with 2 forks. Discard bones.
  • Preheat oven to 375*
  • Combine chicken, 3/4 c. Of shredded cheese, chopped onion, and diced green Chile in a bowl, set aside.
  • To prepare sauce, place milk and next 5 ingredients (milk through Chiles) in a blender and blend until smooth.
  • To prepare tortillas, fill medium skillet with 1" of reserved chicken broth; bring to a simmer. Dip 1 tortillas in using tongs to soften. Spoon 1/2 c. Filling in center of tortilla, roll tightly and place in an 11"x7" baking dish. Repeat procedure with remaining tortillas and filling.
  • Pour sauce over enchiladas. Cover and bake at 375* for 20 minutes. Uncover, sprinkle with remaining shredded cheese. Bake an additional 5 minutes, uncovered, until cheese melts. Top with sour cream.
  • Serve with shredded lettuce and Salsa Verde

Reviews & Comments 2

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  • squirrel_nut 10 years ago
    slightly different recipe then the one i use, but looks like it would taste the same which is excellent! love these enchiladas so much made them for X-mas dinner. no turkey at our house. pulled out the big guns - green chili enchiladas! btw, they freeze great so make plenty when you do go to the trouble.
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  • tpatti 10 years ago
    Sounds absolutely awesome!
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