Saturday, October 22, 2011

Green Chicken Enchiladas

Back when my wife and I were still dating, we used to go to this little Mexican restaurant in Indiana.  Every time we would go there, she would order the green chicken enchiladas.  Their version was chicken and cheese rolled into flour tortillas and topped with a green chile sauce and sprinkled with cheese.

Once we moved away from Indiana, I decided to try making these myself.  The basics of their recipe are still there, but I have added a few things that make mine different.  The addition of mushrooms, garlic, and green chiles to the filling definitely raises the flavor to a whole new level.  To make the dish easier, you can use a rotisserie chicken, which will save you the step of having to cook the chicken ahead of time.  Paired with refried beans and Mexican rice, this is a restaurant quality meal that you can make at home in about 40 minutes.

One additional note, the resting time after baking is extremely important.  If you try to plate these too soon, they will fall apart on you, leaving your hard work all over the counter.

Green Chicken Enchiladas

2 Tbsp vegetable oil
1 package (8 oz) sliced mushrooms
2 cloves garlic, minced
1/2 can (2 oz) chopped green chiles
3 cups chopped cooked chicken
8 oz cream cheese
8 flour tortillas
2 cans (10 oz each) green enchilada sauce
3/4 cup shredded Monterey Jack or cheddar cheese
Sour cream, if desired

Preheat oven to 375 degrees F.  In large skillet, heat oil over medium heat.  Add mushrooms and saute 2-3 minutes, or until lightly browned.  Add garlic and chiles.  Cook 30 seconds more.

Add chicken and stir to mix.  Cut cream cheese into cubes and add to pan.  Reduce heat to low and stir constantly until cheese is melted and thoroughly incorporated.  Remove from heat and let cool about 5 minutes.

Pour 1/2 can of enchilada sauce into bottom of 9x13 inch baking dish.  Place 1/8 of filling mixture down the center of a tortilla.  Starting at one side, roll tortilla up and place in pan, seam side down.  Repeat with remaining tortillas.  Pour remaining sauce over top of enchiladas.  Top with shredded cheese.

Bake at 375 degrees for 20 to 25 minutes, or until sauce is bubbly and cheese is melted.  Remove from oven and let stand 5 minutes before serving.  Top with sour cream, if desired.

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