Monday, June 18, 2007

Green Chile Chicken Enchiladas--May Supper Club

This was the recipe that I took to the May Supper Club at Holly's house. I like these enchiladas because they are a light recipe with a great flavor.

Also, let me acknowledge that most of my recipes come from my mom or my sister and have been time-tested and crowd-approved. I'm really just the happy beneficiary of my relationship to some great cooks. That's why I feel I have a responsibility to share them with the rest of you. :)

Green Chile Chicken Enchiladas

10 flour tortillas
1 lb. chicken breasts (cooked and diced)
3 cups shredded cheese (Monterey or Colby Jack or mozarella)
1/2 can green chiles, chopped
1 cup sour cream
salt and pepper to taste
1 10 oz. can green chile enchilada sauce

Cook, season, and shred chicken. Mix in 2 cups of cheese, sour cream and chiles. Spoon 1/2 cup of mixture into tortilla and roll. Place seam side down in 9x13 pan. Top with enchilada sauce and 1 cup of cheese. Bake uncovered for 20 minutes at 350 degrees.

I hope you enjoy.


L&H&Q said...

Eden, this sounds great. I wish I could eat it right now, but will make it one night this week for sure. Thanks!

L&H&Q said...

I finally made this last night and it is YUM! I only had huge burrito tortillas, so the recipe only made 4, but they were huge. I'm not sure I'd characterize this recipe as light, but definitely as delicious!