If I had to choose my favorite food, which is like choosing my favorite pet-child, I would have to say Mexican. There’s just something about a spicy, cheesy dish that makes me very, very happy.
Easy Chicken Enchiladas with Creamy Green Chile Sauce
Creamy Green Chile Sauce
1 small can diced green chiles
1 tablespoon vinegar
2 oz. cream cheese
1 tablespoon vegetable oil
¾ teaspoons kosher salt
1 teaspoon diced jalapenos
¼ cup milk
¼ cup heavy cream
Chicken Filling
2 tablespoon vegetable oil
1 cup diced yellow or white onions
2 ½ cups shredded cooked chicken
1 teaspoon cumin
½ cup chicken stock
Salt and pepper
8 white flour or wheat/multi-grain soft tortillas
1 ½ cup Mexican blend cheese (or more depending on preference)
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray or oil.
Place sauce ingredients in blender and puree until smooth.
Heat oil in large skillet over medium heat. Add onions and sauté until tender—about 5 minutes. Add cumin and sauté 1 minute more. Pour in stock, and cook until almost absorbed, 3-5 minutes. Season with salt and pepper, and remove from heat.
To assemble, place some of the chicken mixture down the center of each tortilla. Top with plenty of cheese. Roll tortillas, and place seam side down in baking dish. Pour sauce over tortillas. Top with additional cheese. Bake for 30 minutes or until bubbly. Top with fresh, chopped cilantro.
