Creamy green chili enchiladas. Reviews for: Photos of Chicken Enchiladas with Creamy Green Chile Sauce. 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 never in my life thought that I would make an enchilada with a flour tortilla. And I never thought I would be making enchilada sauce using canned soup let alone not making it from scratch. These Creamy Green Chile Chicken Enchiladas come together in a snap with the use of juicy rotisserie chicken, store bought green chiles and salsa verde sauce. You can cook Creamy green chili enchiladas using 11 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Creamy green chili enchiladas

Prepare 1 dozen of Chicken breasts.
You need 1 large of Can of hatch whole green chiles.
You need 1 large of Can green enchilada sauce.
You need 2 large of Cans of creamy chicken soup.
You need 2 tbsp of Corn starch.
It's 1 1/2 cup of Cold water.
Prepare 3 tbsp of Dried parsley.
You need 1 1/2 tbsp of Poultry seasoning.
Prepare 2 cup of Chedder cheese.
It's 2 dozen of Corn tortillas.
You need 2 cup of Vegitable oil.

They can be made ahead of time and refrigerated for an easy make-ahead dinner! Creamy Chicken Enchiladas Made with Chicken, Sour Cream, Cream Cheese And More Stuffed Into A Soft Flour Tortilla. These Are The Creamiest Chicken Enchiladas You Will Ever Find! Replace sour cream with Greek yogurt in this delicious Creamy Green Chile Chicken Enchiladas recipe for a healthier version.

Creamy green chili enchiladas instructions

Place chicken breasts in a large soup pot cover chicken with water and fill pot one inch under rim. Bring water to boil and boil chicken for 15-20 minutes..
In a large sauce pan on medium high heat bring 1can of green enchilada sauce and 1can of chicken broth to boil..
Mix the 1 1/2 cup of water and corn starch making a slurry. Pour into green enchilada sauce after bringing to boil. Bring to low heat and let simmer. Add parsley and poultry seasoning..
Preaheat oven to 425°F..
Drain chicken breasts and let cool. Once cooled shred chicked..
Dice up 1 can of hatch whole green chiles. Add half of the green chiles to shredded chicken and mix..
Add 2cans of creamy chicken soup to green enchilada sauce and stir occasionally until heated through..
Add second half of diced green chiles to creamy chicken enchilada sauce and mix..
Warm up one and a half cups of vegitable oil..
Place corn tortillas (one at a time) into oil for 2 seconds each. Making them pliable..
You will need 2 9x13 baking dishes. Place 3 ladles of enchilada sauce on bottom of each dish. Take corn tortillas and fill with shredded chicken mix, roll up and place on bottom of dish untill both didhes are filled..
Now ladle enchilada sauce on top of rolled tortillas and sprinkle cheese on top. Preserve some sauce for garnish later..
Place both dishes in oven for 10-15 minutes..
Take out of oven let stand for 5 mins before serving. Serves 2 enchiladas per guest..
Garnish with enchilada sauce on top with a small side guacamole or sour cream..

I created this recipe for the dairy farm families of New England as part of an ongoing partnership. For forever I have wanted to make Creamy Chicken & Green Chili Enchiladas. Just the mere thought or mention of them makes my mouth water. Anyway, I'm off topic…what I really want to share with you today is this Creamy Chicken & Green Chili Enchilada recipe. Make these your new favorite for your next family meal!