Linda's Enchiladas (Revised)

Chicken enchiladas made with green enchilada sauce and green chile peppers are a kicked-up-a-notch version of traditional enchiladas.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 696 Calories

Ingredients

• water to cover
• 1 (8 ounce) package cream cheese
• 8 ounces sour cream
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1 small onion, chopped
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, chopped
• 1 clove garlic, chopped
• 1 (4 ounce) can chopped green chile peppers
• 1 (28 ounce) can green enchilada sauce
• 2 tablespoons milk, or as needed
• 2 cups shredded Mexican cheese blend, divided
• 6 corn tortillas, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.

Step 3

Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.

Step 4

Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.

Step 5

Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.

Step 6

Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.

Step 7

Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.