Creamy Green Chile Enchiladas
One of my favorite meals in the entire world is green enchiladas. As a kid growing up in Colorado, enchiladas were never my favorite. The sauces was kind of funky and it just wasn't my thing. It wasn't until I went to college in New Mexico that I fell in love with them. My first aha moment with enchiladas was at an infamous place called Andele's. The sauce was made with green chile and is was super creamy. I won't pretend this is as good as their's, but it's a good at home version. For this dish you will need:
1 1/2 pounds of chicken (breasts, thighs or even pieces of a whole chicken will do)
1 large can of green chile sauce
1 can of cream of chicken or cream of mushroom soup.
1/2 teaspoon of salt
3/4 cup sour cream
20 or so corn tortillas
2 cups grated cheese
First, empty the cans of soup and green chile sauce into a large pot. Fill them about half way with water and add to the mixture.
Season the chicken and add to the mixture. I suppose you could just add the salt to the soup and chile mixture since it's all really going the same place.
When the chicken is cooked, shred or cut the meat into small bite sized pieces.
Turn off the heat and wait for the sauce to stop bubbling. Then stir in the sour cream and mix until fully blended. If the sour cream is boiled, it will curdle and look unhappy. No taste difference, just not as appealing.
In the bottom of a 9 X 13 dish, spread the sauce mixture.
Dip each of the tortillas in the sauce and directly place it into the pan. It's fine if it overlaps, but all the spaces should be covered.
Add about a third of the chicken to the top of the tortillas.
Sprinkle some of the cheese over the top of this part. Then, spoon about 1/2 cup of the sauce over top.
Repeat this process two more times making sure to leave a little cheese for the top.
Bake in a 375 degree oven for about 30 to 40 minutes until the center bubbles and the edges are a bit crispy.
Serve with beans and rice on the side. I hope you enjoy!