These enchiladas go together quickly as the sauce is done in a blender. They are very filling and only need a green salad as a side dish. Make a double batch while you’re at it and freeze one pan…or share them with someone you love…like your BFF!
P.S. Your kitchen will smell amazing!
“Momma” Sherwood’s Green Chili Chicken Enchiladas
1 1/2 pounds boneless, skinless chicken, cubed
1 yellow onion, chopped
3 serano peppers, chopped (reserve one)
2 jalapeno peppers, chopped
1 lime, juiced
1 cup cilantro, chopped
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1/2 cup orange juice
1 14 oz. can roasted tomatoes
1 large can green enchilada sauce, reserve 1/2 cup
2 cups long grain white rice
chicken stock (amount will vary)
1 pkg. 10″ flour tortillas
1 1/2 cups sour cream
3 cups cheese, shredded
1 Roma tomato, chopped
1. In a large skillet, saute onions until soft.
2. In a blender, blend peppers, lime, cilantro, garlic, seasonings, and orange juice.
3. Add chopped chicken and blended mix to the onions; cook covered over high heat for 20 minutes. Remove the lid and cook an additional 15 minutes. Remove chicken with a slotted spoon, but leave the liquid in the pot.
4. Add enough chicken stock to the pot to make 4 cups. Bring to a boil and add rice. Cook covered on low heat for 20 minutes.
5. Add chicken back to rice mixture along with tomatoes, enchilada sauce, 1 cup sour cream, 2 cups cheese, and the lime juice. Heat through.
6. Roll into tortillas (They will be big.) and place in a 9″ X 13″ baking dish. Top with a mixture of 1/2 cup sour cream, 1 cup cheese, chopped Roma tomato, chopped serano pepper (optional), and 1/2 cup green enchilada sauce.
7. Bake at 425*F for about 30 minutes until heated through and golden.
