Recipe: Tasty sunshine's green chile enchiladas

sunshine's green chile enchiladas. Assemble enchiladas using corn mixture, shredded salmon, sliced avocado and shredded cheese. Roll tightly and place side-by-side in a baking dish. Yes, these green chile chicken enchiladas freeze great.

They will last for a few months in the freezer. Rotisserie chicken works great and saves time! The first step in making green chile chicken enchiladas is to make the fresh green chile sauce. You can have sunshine's green chile enchiladas using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of sunshine's green chile enchiladas

1. It's of boiling chicken.
2. Prepare 4 large of chicken breast.
3. It's 4 cup of water.
4. Prepare 1/2 tsp of garlic powder.
5. It's 1/2 tsp of salt.
6. Prepare 1/2 tsp of black pepper.
7. Prepare of seasoned chicken after cooked.
8. It's 2/3 cup of chicken broth (from boiled chicken).
9. Prepare 2 1/2 cup of the shredded chicken ( this is ur boiled chicken.
10. You need 1/2 tsp of garlic powder.
11. It's 1 can of 4.5oz green chiles chopped.
12. It's 1/4 tsp of salt.
13. You need 1/4 tsp of black pepper.
14. It's of corn tortillas.
15. You need 12 of corn tortillas.
16. It's 2 tbsp of vegetable oil.
17. You need of other stuff needed.
18. You need 1 can of green chile enchilada sauce.
19. Prepare 1 1/2 cup of sharp cheddar cheese shredded.

Start by sauteing half a chopped onion and some minced garlic in olive oil. Once softened, sprinkle in flour to thicken the mix and make a roux. I also created this recipe during my husbands brew day back in March. The guys tore threw my beef and green chile enchiladas faster than I could even try a bite!

sunshine's green chile enchiladas step by step

1. to boil the chicken in a medium pot, add water and the next 3 ingredients, boil untill chicken is cooked. then shred the chicken.out of broth.save 2/3 cup of the broth..
2. in the same pot, put the broth and the shredded chicken, and the next 4 ingredients, stir and cook on medium heat, till the broth has evaporated. trun off stove set to side..
3. take the corn tortillas and heat them in the 1tablespoon at a time, just to heat them, for like 3 seconds on each side, placeing them on papertowel till all 12 are done, this helps them from taring.only add the other tablespoon of vegetable oil to pan if needed..
4. now take a corn tortilla add slices of Velveeta cheese in the middle, add shredded chicken thats been seasoned.roll into enchiladas, till all 12 are done, placing them in a 13×9 pan..
5. take the rolled enchiladas putting in a preheated oven at 350°F.for 10 minutes, take out, and add the green chile enchilada sauce on top of the enchiladas, spread sharp cheddar cheese evenly on top, placing back in oven for 10 minutes. they are done take out and serve and enjoy!!!!!!!.

Our friend Ricardo (who blogs at The Beer Guerrilla) even mentioned to me that he thought these were extremely authentic and asked where I got the recipe… of course, me being me, responded "I just created it"! Add the chicken, beans, and green chile. These green chile chicken enchiladas are made with shredded chicken and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. These easy green chicken enchiladas taste like they came from a restaurant and are the perfect way to use up leftover chicken. Remove from heat; stir in green chiles.

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