English | Español
These savory enchiladas use leftover chicken and an easy to make green chile sauce that combines fresh ingredients and creamy evaporated milk. Delicious!
Brought to you by
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish with nonstick cooking spray.
PLACE chiles, onion, tomatillos, garlic, bouillon and water in blender; cover. Blend until smooth. If needed, add a little more water so that it blends easily. Transfer mixture to small saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, for 7 minutes. Stir in evaporated milk and cornstarch until smooth. Remove from heat.
DAMPEN tortillas slightly with water on each side. On a microwave safe plate, heat 6 tortillas at a time for 20 seconds. Flip stack over and microwave again for 20 more seconds or until soft and pliable. Repeat with remaining 6 tortillas.
FILL each tortilla evenly with shredded chicken. Roll and place seam side down in prepared baking dish. Pour green chile sauce over enchiladas, reserving 1 cup. Cover enchiladas with foil.
BAKE for 30 minutes. Remove from oven. Serve topped with reserved sauce and cheese.
|Calories from Fat||110|
|Total Fat 13g||19%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 56g||19%|
|Dietary Fiber 6g||25%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Select a rating (required)
What do you think about this recipe? (required)
Thank you for submitting your review!Close