3 lbs Roasted Long Green Chiles 3 Chili Jalapenos diced (optional) 2 Cloves of Garlic 1 Medium Onion 1 Medium Whole Chicken 1 Container of Crema Fresca 1 Can of Cream of Chicken Soup Corn Tortillas Asadero Cheese Salt and Pepper
DIRECTIONS:
Preheat oven at 450
Place cut up chicken in a dutch oven with a little water. Add 1/2 of the onion and salt and pepper to taste. Cook bring to a boil and lower to simmer like making soup. When done take out of the pan and cool. When cooled shred the chicken and dice. Set aside.
Peel long green Chiles and dice. Saute 2 minced garlic, onion (the other half diced) and jalepeno (for added heat). ****Place all in blender and add Crema Fresca and Cream of Chicken Soup. Blend til smooth. Pour into sauce pan, and simmer add 1 cup shredded asadero cheese.****
Add 1 cup shredded asadero cheese to chicken and toss to combine chicken and cheese.
Warm tortillas and start rolling enchiladas. Place in a 9 x 13 Pyrex pan. When done rolling you can add some of the sauce. You can sprinkle some asadero cheese and place in oven at 450 for 20 minutes.
Green Chile Chicken Enchiladas
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Posted - 12/01/2017 : 08:12:50
