Green Chile-Chicken Enchiladas recipe
Cooking Light, December 2007
We used Old El Paso or Ortega green chile sauce. I can’t remember which. It was rather tangy. I cooked the chicken yesterday morning so it would be cool enough to shred for dinner. It was mighty tasty on it’s own.
I thought this recipe was a different recipe we’d already made. It wasn’t. There are just too many of these types of recipes floating around there. Anyway, we assembled the enchiladas and didn’t quite make it to 16. We made 14 instead. The onions that go into the enchiladas need to be sauteed or minced. They didn’t cook enough in the oven and were rather crunchy and too oniony for my likes. Or you could just cook them all with the chicken and strain them out for later use. Just a thought. They were really good, though.
Measuring cups and spoons
Saucepan for the chicken
Large mixing bowl