Green Chile Chicken Enchiladas

For the last two years, our neighborhood has had a Halloween potluck. This past year, my friend and neighbor Jennifer (who I met during my servitude on the HOA board) made enchiladas that Brian absolutely loved. I asked her for the recipe, and she said she sort of made it up as she went. Eventually I got her to commit something to paper, and I decided to make them for Brian's birthday.

They were so good! They were a bit on the hot side due to the green chile I used, but not too hot. They aren't diet-friendly at all, but it was a special meal!

Green Chile Sauce

1TB Butter

1 finely chopped Onion

4-6 Cloves of Minced Garlic

10oz  Chicken Broth

1t Celery Salt  [I didn't have this on hand and just used salt]

1t Dried Oregano

1/2t Black Pepper

1TB Cumin

12oz Green Chile

Saute the garlic and onions in butter.  Add broth and dry ingredients and bring to a boil.  Cover and cook on lower heat for an hour.  Add chiles and cook for another hour.  If you want a thicker consistency, add sour cream while it is cooking (but it tones down the heat too).

Enchiladas

2cups cooked chicken (shredded or chopped)

1TB butter

8oz  cream cheese

1can cream of mushroom soup

1pt whipping cream

6oz green chile

Flour tortillas

 Monterrey Jack cheese

Saute green chile in butter for ~1min in a saucepan.  Add cream cheese, soup, and chicken to the mixture until smooth and creamy. Fill large flour tortilla with ~3TB filling, spread and roll until mixture is gone.  Add rolled enchiladas to a greased 13x9 pan.  Pour Green Chile Sauce (above) over entire batch evenly.  Cover with shredded cheese and gradually pour whipping cream over the cheese to coat.

Bake (covered) on 350 for 30 min then remove foil and bake a remaining 15.