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Joyful Momma
Joyful Momma • 2 years ago

This is the recipe that has gone VIRAL! Chicken Enchiladas with green chili sour cream sauce. OMG, YUM!

  • Laurie Joy
    Laurie Joy • 1 year ago

    VIRAL? I've been making this for at least a decade...

  • Lynaya Hernandez
    Lynaya Hernandez • 50 weeks ago

    Here's my version of this recipe that makes the filling more flavorful and more moist. Enjoy. Lynaya’s White Chicken Enchiladas (AKA Enchiladas Suizas) Chicken (can be made the day before and refrigerated) 1 jar Goya Salsa verde (or a large jar of any salsa verde) 2 pounds chicken breast or chicken tenderloin 1 finely diced red onion 2 heaping tablespoons of minced garlic 1 packet taco seasoning 2 tablespoons lime juice • Thaw chicken if it is frozen. Cook all ingredients together on low in a crock pot for 2.5 hours, or until shred-able. When done cooking, DRAIN chicken and shred by hand. Another option is to place all filling ingredients along with the chicken in a stand mixer. The mixer does a great job of shredding the chicken in seconds if the chicken is cooked correctly. Filling Cooked chicken (see above) 1 (4 oz) can diced green chilies (these are not spicy at all, just tangy) ½ can diced jalapenos (if you’d like to add a bit of spice) 1 cup shredded mild cheddar, or shredded Mexican Mix cheese 1/3 cup of prepared sauce (see below) 1/2 bunch green onion, finely sliced • Mix all ingredients together by hand or place in a stand mixer to shred chicken and incorporate other ingredients. Sauce 4 Tbsp. butter 4 Tbsp. flour 2 cups chicken broth 2 teaspoons Goya Adobo or basic chicken seasoning 1 can diced green chilies (these are not spicy at all, just tangy) ½ can diced jalapenos (if you’d like to add a bit of spice) 1 heaping cup sour cream (or greek yogurt) 1/2 bunch green onion, finely sliced (set aside 2/3 cups of prepared sauce) • In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. REMOVE FROM HEAT and stir in remaining ingredients. Assembly 8 mid-sized tortillas (I like whole wheat) 1 to 2 cups shredded cheddar, or shredded Mexican Mix cheese Prepared filling Prepared sauce • Preheat oven to 350 degrees. Grease a 9x13 pan. Spread 1/3 cup prepared sauce over the bottom of pan. Divide filling into 8 equal parts. Place filling inside tortilla, roll, and place horizontally in pan. Pour remaining prepared sauce over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

  • Garden Landscaping Ideas

    yummy yummy...

  • Maddie Thompson
    Maddie Thompson • 35 weeks ago

    OOOOOH! YUMMY!

  • Danielle McLennan
    Danielle McLennan • 14 weeks ago

    @Ashley Jackson Were the bomb.com with chicken from heb!

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