Creamy Green Chile Chicken Enchiladas
Cheesy chicken enchiladas baked in a creamy green chile sauce. The kind of pan that empties itself.
Ingredients
- 4 ozcream cheeseat room temperature
- ¾ cupmilk of choice
- 1(12- to 14-ounce) jar green chile enchilada sauce
- 1½ cupcooked shredded chicken
- 2 tsponion powder
- 2 tspground cumin
- 1 tspgarlic powder
- 1 tspchili powder
- 2(4-ounce) cans diced green chiles
- 1(10-ounce) bag frozen cornthawed
- 1 cupshredded cheddar cheese
- Fine pink Himalayan salt
- 12corn or flour tortillaswarmed until pliable
- 2 cupshredded pepper Jack cheese
For Serving
- Plain Greek yogurt or sour cream
- Diced avocado
- Sliced green onions
- Crumbled cotija cheese
- Thinly sliced fresh basil
- Fresh lime juice
Instructions
- Heat the oven to 400°F.
- Put the cream cheese in a large spouted measuring cup and slowly whisk in the milk until smooth, then add half the jar of enchilada sauce. Slowly is the word. Dump the milk in all at once and you'll be chasing cream cheese lumps until bedtime.
- In a large bowl, mix the chicken, onion powder, cumin, garlic powder, chili powder, green chiles, corn and cheddar. Season with salt and stir well, then add about a third of the cream cheese sauce and toss to coat.
- Spoon a little of the remaining enchilada sauce over the bottom of a 9 x 13-inch baking dish. One tortilla at a time, spoon filling down the center, roll it up and lay it seam-side down in the dish. Repeat until you're out of tortillas and filling.
- Pour the rest of the cream sauce over the enchiladas, then the rest of the enchilada sauce. Scatter the pepper Jack over the top. Edge to edge. The crispy cheese at the corners is what people fight over.
- Bake until the cheese melts and the sauce bubbles, about 20 minutes. Let it cool about 10 minutes, then serve with whatever toppings you like. Ten minutes. I know. Burnt roof of mouth is not a topping.
Kitchen's closed Leftovers reheat beautifully, covered, in a low oven. The microwave works too; I'm just not going to watch.