Monday, October 3, 2016

{Green Chili Chicken Enchiladas}

So, I would like to start out by saying this is a very exciting post for me.

Not only because it's a great recipe that I can't wait to share with you
(although, don't get me wrong, because it definitely is!).

But mainly, 
because this, my friends, is a milestone post in my life! 

THIS, is the very first recipe I am sharing with you being 


To my best friend, by the way!!!

AND............straight from MY kitchen!!!


Like, I'm married, y'all!!!!!

 And I have a kitchen!!!!!!!!

That is mine!!!!!!!!

Well, it's Bradley's too, so okay....this is from OUR kitchen, then!!!!!!!!!


I'm trying not to be more excited about that fact, than the recipe itself, but........
SO not working! 
Married life is just the best, you guys!!!

Attempting to move on now!!
This recipe was great!
I mean, not as great as being married to your best friend but,
like maybe if you didn't have a best friend, then this dish could be your best friend or something!!
It's pretty much that good!!
Pretty much!

I always got Green Chili Chicken Enchiladas at this Mexican restaurant while visiting my brother in New Mexico. I just couldn't get enough of them, they were so good!
But, I have never seen them in any other Mexican restaurant, and I was pretty bummed about that.
But not anymore! 
These were super yummy, and very quick and easy to make!!
If you are looking for super spicy, I would had another can of green chilies.
But if you just want a bare hint of heat, then stick with one can.

Okay, I'll stop talking now so you can go make these!!

And so that I can go eat the last two that we have leftover!!!

And probably also kiss my best friend, too!!!!!!!

I hope you enjoy them!!!
(enjoy the enchiladas, I mean. Because you are so not kissing my best friend, sorry!)

10 white corn tortillas
2 cups shredded, cooked chicken
2 cups shredded cheese, divided
1 (8 oz.) package cream cheese, divided
salt and pepper to taste
3 tablespoons butter
4 & 1/2 teaspoons cornstarch
2 cups chicken broth
1/2 cup sour cream
1 (4 oz.) can diced green chilies 

-You can use whatever cheese you like. A mexican blend would be fabulous. I used a provolone/mozzarella mix.
-It works great to let your chicken cook in the Crock-Pot. It keeps it really moist and then shreds super easy when it's done.

Preheat oven to 350 degrees F.
Coat a 9x13-inch baking dish with cooking spray, and set aside.
In a medium bowl,
combine chicken, 1 cup of the shredded cheese, 3 ounces of the cream cheese, and salt and pepper. 
Mix together. Honestly, your hands are going to be your best choice here!
Lay out the tortillas and divide the chicken mixture evenly between all of them. 
Gently roll up each tortilla and place seam side down in prepared pan
(I usually get 8 going down the middle, and then one on each side).
In a small saucepan, melt the butter over medium-high heat. 
Add cornstarch and whisk until smooth.
Add chicken broth; cook and stir until it reaches a boil.
Stir in the remaining 5 ounces of cream cheese, and whisk until melted.
Remove from heat; add sour cream and green chilies. Stir until well combined
Pour sauce over the tortillas.
Sprinkle the top with remaining 1 cup of shredded cheese.
Bake for 25 minutes or until hot through and bubbly around the edges.
Place under a broiler for 3-4 minutes, or until the cheese starts to turn golden brown.
Let stand 3-5 minutes before serving.


Kaitlyn Wagner said...

Wow, are you maybe a little excited sis!!!:) These look amazing!!!

Karissa Wagner said...

Lol!!!!!!! Ummm, maybe a tad, I don't know!

Kelley Wagner said...

you're so cute :)

Karissa Wagner said...


Trisha Ringer said...

Congratulations! So very happy for you! You definitely deserves it! May God bless your marriage! Loved your post! Can'take wait to try this recipe!

Trisha Ringer said...
This comment has been removed by the author.