Green Enchiladas Recipe

Name: Green Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 (3 1/2 oz.) can green chilies; 1 or 2 Ortega hot peppers; 1 (10 oz.) can green tomatillos; 2 to 3 sprigs fresh coriander; 1 1/2 c. heavy cream; 1 egg, lightly beaten; 4 chicken breasts, poached, boned and shredded; 6 green onions, chopped; 8 oz. pkg. cream cheese; 12 corn tortillas

Servings: persons

1 (3 1/2 oz.) can green chilies
1 or 2 Ortega hot peppers
1 (10 oz.) can green tomatillos
2 to 3 sprigs fresh coriander
1 1/2 c. heavy cream
1 egg, lightly beaten
4 chicken breasts, poached, boned and shredded
6 green onions, chopped
8 oz. pkg. cream cheese
12 corn tortillas

1
In blender, mix first 4 ingredients.
2
Add cream and egg; blend at low speed.
3
Add salt and pepper to taste.
4
Set sauce aside. Soften cream cheese and mix in chicken and green onions.
5
Heat the sauce slowly and while doing this heat about 4 tablespoons oil in skillet.
6
Fry each tortilla lightly; dip it in the warmed sauce. Fill each tortilla with about 3 tablespoons cream cheese mixture; roll up.
7
Place (open edge down) in an oblong baking dish; pour half the remaining sauce over them.
8
Heat the enchiladas in a slow oven; serve them with the rest of the sauce and a side dish of sour cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 1/2 oz.) can green chilies, 1 or 2 Ortega hot peppers, 1 (10 oz.) can green tomatillos, 2 to 3 sprigs fresh coriander, and more.

Yes, Green Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Enchiladas

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