Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, creamy green enchiladas. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fill Your Cart With Color today! Browse best-sellers, new releases, editor picks and the best deals in books Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened.
creamy green enchiladas is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. creamy green enchiladas is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have creamy green enchiladas using 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make creamy green enchiladas:
- Prepare 12 tomatillos
- Prepare 8 oz monterey jack cheese
- Take 1 flour tortillas
- Get 3 chicken breasts
- Make ready 1/4 onion
- Prepare 1 garlic clove
- Make ready 1 cilantro
- Take 1 1/2 tbsp sour cream
- Prepare 1 cup chicken stock
- Prepare 2 jalepenos
- Make ready 1 potatoes
- Get 1 salt
Scrumptious, loaded with flavor and easy to make, these Green Chile Chicken Enchiladas have a freshness to them but are still super hearty. Shredded chicken in creamy, tangy and subtly spicy filling…plus cheese! It's a fantastic main that'll become a firm favorite for weeknights. These green chile chicken enchiladas are creamy, cheesy and full of flavor!
Instructions to make creamy green enchiladas:
- preheat oven to 350
- clean and rinse tomatillos and jalapenos
- boil tomatillos and jalepenos until they turn soft and the tomatillos turn into a different color. set aside and let cool.
- put the onion, garlic clove, tomatillos, jalepenos, cilantro and chicken stock into blender. blend well.
- add the sour cream into the blender and blend again. season with salt.
- dice potatoes into squares and boil in water and chicken bouillon
- shred the cooked chicken breast and mix the potatoes with the chicken once its soft and tender
- heat up tortillas and the stove until soft and start rolling up the enchiladas
- heat up tomatillo sauce with oil until it bubbles. season with salt.
- pour sauce over enchiladas and bake for 20 mins
- garnish with sour cream, green onions, tomatoes and cilantro. enjoy !
It's a fantastic main that'll become a firm favorite for weeknights. These green chile chicken enchiladas are creamy, cheesy and full of flavor! This recipe is absolutely to die for…better than a Mexican restaurant! I love the classic red enchiladas, but this green chile version is even better in my opinion. They're super creamy and the flavors taste incredible together.
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