Creamy Chicken Enchiladas with Green Sauce and an award! Recipe

Ingredients

• Green Chile Sauce
• Based on Savory Spice
• 1 T. olive oil
• 1 c. chopped white onion
• 2 garlic cloves, minced
• 1/3 c. green chile powder
• 1 c. water
• 1 c. chicken stock
• ½ T. white wine vinegar
• ½ t. ground coriander
• ¼ t. Mexican oregano
• ¼ t. cayenne powder (more or less depending our your taste buds)
• Heat olive oil in a sauté pan or skillet. Add onions and garlic and sauté about five minutes or until onions are soft.
• In a small mixing bowl, whisk together green chile powder, water, stock, vinegar and spices.
• After onions are soft, add chile sauce to sauté pan. Heat to boiling and then reduce to simmer. Simmer 15-20 minutes.
• All simmery, bubbly, and spicy!
• Set aside.
• For the Creamy Enchiladas
• Based on Jen’s Creamy Baked Chicken Taquitos
• 3 oz. cream cheese, softened
• 1 1/4 c. La Victoria Thick n’ Chunky Salsa Verde (or any tomatillo based salsa), divided
• 1/2 T. white wine vinegar
• 1 t. chili powder
• 1/2 t. ground coriander
• 1/2 t. onion powder
• 2 c. chopped poached chicken breasts
• 1 1/2 c. grated cheese (your choice), divided
• 10-12 corn tortillas (My favorite kind is La Tortilla Factory Fiber & Flax corn tortillas.)
• Preheat oven to 350 degrees. Prepare a 9 x 9 inch backing dish with cooking spray. (I used my favorite enchilada pan.)
View Full Recipe at Eliots Eats