I am so behind on food blogging that I’m a little embarrassed. In my defense, work and home have been very busy. Easter was great and church was great (despite having a 24 hour migraine). My husband surprised me with lovely Easter roses and I surprised him with an Easter egg hunt!
In any case, I have so many recipes and photos backed up, I will just pick up right where I left off, with these green chile enchiladas, which was passed on to me by my friend Alysha. I’ve only had enchiladas with green sauce once or twice, and I’ll be honest, I prefer the red sauce, but these were tasty, and a nice change of pace! They made 7 enchiladas, which my husband and I used for work lunches.
-2-3cu shredded chicken (about 4 chicken breasts)
-1 clove minced garlic
-1/4tsp chili powder
-1/2tsp kosher salt (I think I just used a couple shakes)
-1/4tsp black pepper (I have ground pepper, so I just used that)
-1 diced green chili (I used a serrano pepper)
-4oz cream cheese softened
-1 juiced lime
-8 large flour tortillas
-1 14oz can green chile enchilada sauce (my grocery store only had giant green sauce cans, so I used that, haha)
-1cu shredded pepperjack cheese (I never measure out cheese, I just top on as much/little as I deem necessary)
**Additionally, I put some enchilada sauce and cheese in the chicken mixture**
-Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime and green chili in a medium sized bowl. Stir until combined.
-Spoon a little into each tortilla and roll up. Place a little enchilada sauce on the bottom of a 9×13 dish and then put the tortillas in.
-Pour the rest of the enchilada sauce over the tortiallas and top with shredded cheese. Cover with foil.
-Bake at 350 for 15 minutes. Remove foil and bake for 10 more minutes. Allow to cool and enjoy! Top with fresh cilantro
**I honestly didn’t see the purpose of using foil, but I did it anyway…I’ve made enchiladas before without foil, so who knows**