Las Señoritas Lindas: Green Chicken Chile Enchiladas

Hey everyone!

This week the wisperosa gang (with the exception of annie) got together at Caitlin's house to catch up and cook! I suggested that we should make green chicken chile enchiladas. I've never made them nor have I ever tried them but how can you go wrong with mexican food? It's just too good to resist and the wisperosa crew is always up for some new recipes.

Overall, the enchiladas tasted great. Making them was.. interesting. We actually made a lot of the ingredients from scratch, even the tortillas! Now that's something I don't normally do but we accepted the challenge.

So what you'll need is:

2 cups of cooked shredded chicken
1 can of Green chile enchilada sauce or make it yourself

2 cups of chicken broth
4 tsp of chile power (add more depending on how spicy you want it)
1 tsp ground cumin
2 tsp garlic powder
3/4 tsp salt
1 pinch ground cinnamon
A little less than 1/2 tsp sugar
3 tablespoons and 1/4 tsp white flower

2 cups of shredded cheese (we used mix mozzarella and cheddar)
Diced green chiles
1 tablespoon chopped, fresh cilantro
1/2 cup sour cream
1 can of Cream of Chicken Soup or make it yourself

2 tablespoons butter
3 tablespoons flour
1/2 cup of chicken broth
1/2 cup milk
dash of salt and pepper

8 medium sized tortillas (flour or corn)

Buy these at your local grocery store or.. make them yourself (not recommended unless you're really good at this.)
You'll need:

2 cups of instant corn masa mix
1 and 1/2 cups of H2O
1/4 tsp salt

Salt, pepper to taste

Step 1. Bake the chicken

We used chicken breast
Place in aluminum foil
Oven bake for 25 to 30 min
Shred the chicken, put aside

Step 2. Make Cream of Chicken Soup

In a small sauce pan, melt butter. Whisk in flower and let it cook for 1-2 min
Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Season with a dash of salt and pepper

Step 3. Make Green Chile Enchilada Sauce

In a sauce pan, add the oil over medium high heat. When the oil is hot, lower the heat to low and add flour
Mix with a whisk for ~1-2 min stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed
Slowly add 2 cups of chicken broth. Turn the heat up to a medium again and stir till fully mixed
Add the cumin, garlic powder, salt, cinnamon and sugar stirring after each addition. Bring to a boil as you continue
Once boiling, stir and cook for 3-5 min
Turn off the heat

Step 4. Make tortilla

Divide the dough into 8 balls
Cover with a cloth to not dry up
Place one ball of dough on parchment paper and cover it with parchment paper
Roll them out in a tortilla shape on parchment paper
Peel off the tortilla and cook it in a pan (Add oil if you desire but this is not necessary)

Step 5, Put everything together!

Preheat the oven to 400 degrees
In a large bowl, combine shredded chicken with 1/2 cup enchilada sauce, 1 cup of cheese, green chiles, sour cream, cream of chicken soup and 1/2 teaspoon of salt and 1/2 teaspoon of black pepper
Microwave the tortillas for 30 seconds to be easier to roll up (Skip this step if you decide to make homemade tortillas)
Divide mixture evenly among 8 tortillas and roll them up. Place tortillas in 9 x 13 inch casserole dish
Top with remaining enchilada sauce, then a shit ton of cheese
Bake for 25 min, or until cheese has melted
Sprinkle enchiladas with chopped fresh cilantro and serve IMMEDIATELY