Try this Green chile enchiladas recipe, or contribute your own
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1 clove minced garlic
- 1/2 tsp kosher salt
- 1 juiced lime
- 8-10 large flour tortillas
- 2-3 cups shredded cooked chicken (about 4 chicken breasts)
- 1/4 tsp chili powder (omit if you don't like things too sp
- 1/2 cup diced green chili (4.5 oz can)
- 4-8 oz cream cheese softened
- 1 14 oz can green chile enchilada sauce (i used macayo's)
- 1/2-1 cup shredded pepperjack cheese
- cilantro (optional)
- Carbohydrate 1.83394 g
- Cholesterol 0 mg
- Fat 0.08671875 g
- Fiber 0.159062495231628 g
- Protein 0.37570125 g
- Saturated Fat 0.009459375 g
- Serving Size 1 1 recipe (7g)
- Sodium 605.9598 mg
- Sugar 1.67487750476837 g
- Trans Fat 0.016657 g
- Calories 9 calories
Step-by-step
- 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 2-3 TB into each tortilla and roll it up. Place a little enchilada sauce on the bottom of a 9x13 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 10-15 more minutes, until the cheese is nice and bubbly. Allow to cool and enjoy! Top with fresh cilantro.
Are the tortillas soggy yet, or is the sauce still watery? Halfway through baking rolled assemblies containing moist fillings and heavy liquids, determining internal doneness requires careful observation of surface physics rather than probing with a thermometer. Soft flour tortillas absorb ambient moisture rapidly, meaning texture management relies entirely on moisture control during the initial covered phase and subsequent browning window.
- Coat the bottom of the 9x13-inch baking dish lightly with green chile enchilada sauce to prevent the flour tortillas from sticking and burning before the filling reaches serving temperature.
- Keep the aluminum foil intact for the first 15 minutes of baking at 350 degrees Fahrenheit to steam the interior ingredients and soften the tortilla structure evenly.
- Remove the foil for the final 10 to 15 minutes of the cooking cycle to allow excess moisture to evaporate from the canned green chiles and cream cheese mixture.
- Watch for the pepperjack cheese to turn completely melted and form small bubbling pockets across the surface before extracting the dish from the oven.
Proper browning indicates that excess liquid has reduced sufficiently to prevent the dish from sliding apart upon serving. Allowing the pan to rest for five minutes off the heat helps the melted dairy firm up just enough for clean portioning.
