Wednesday June 19th 2019

Green Chile Chicken Enchiladas

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Rating: 3.0/5 (8 votes cast)

Recipe: Green Chile Chicken Enchiladas


  • 1 small onion, chopped

  • 1 ripe avocado
  • 1 carrot, sliced
  • 10 corn tortillas
  • 4 cups water
  • Hot vegetable oil
  • 2 whole chicken breasts
  • 1 medium onion, finely chopped
  • 4 long green chiles, roasted, peeled and deveined
  • 3/4 pound Monterey ]ack cheese, shredded
  • 3 tablespoons all purpose flour
  • 3 tablespoons butter
  • 1 cup sour cream
  • 1 cup milk


  1. Cook onions and carrots in water until tender.
  2. Add chicken breasts and poach 10 minutes or until tender. Do not overcook.
  3. Cool chicken in broth; remove, reserving broth.
  4. Skin, dice and salt chicken lightly.
  5. Blend broth, carrots, onions and chiles in blender or food processor.
  6. In saucepan, slightly cook flour in melted butter.
  7. Add milk and 3 cups blended broth, leaving 1 cup in blender; cook and stir until thickened.
  8. Add pulp of avocado to broth in blender and blend until smooth.
  9. Add avocado mixture to sauce in pan and stir until mixed.
  10. Keep sauce warm.
  11. Cook each tortilla separately in hot oil until soft.
  12. Fill and roll each with chicken, onion and cheese.
  13. Put filled and rolled tortillas in greased 1 1/2 quart flat casserole.
  14. Cover with sauce and top with remaining shredded cheese and sour cream.
  15. Keep hot until ready to serve.
  16. Serves: 5

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican


Green Chile Chicken Enchiladas, 3.0 out of 5 based on 8 ratings
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