Creamy Green Chile Enchiladas

Creamy Green Chile Enchiladas
1 jar of Pure Green Chile
1 onion, diced
~ 1/2 stick of Velveeta cheese
16 oz of either cream, half n half, or milk
2 tbsp of garlic
pkg of your favorite cheese
1 chicken, deboned, deskinned, and shredded
1 pkg of corn tortillas (Click here for our hatch chile tortillas)
2-4 roasted chiles (you can also use another jar of Pure Green Chile)
For Sauce:
Add Velveeta cheese, a jar of Pure Green Chile, cream, garlic, a pinch of salt in a blender, and blend until smooth.
Transfer the sauce to a saucepan, and simmer on low heat until it gets hot (this will take some time, as you don't want to burn the sauce by overheating it too rapidly).
For Enchiladas:
(This style of enchiladas are assembled individually, so go crazy with toppings!)
On a plate, start your layer with some sauce, then add cheese, chicken, some chopped chile (or some spoonfuls of Pure Green Chile), and top with more cheese.
Repeat until desired layer count.
Then place in either the oven or a broiler and toast until the top layer of cheese is melted.
Garnish with your favorite toppings and Enjoy!!
Recipe by Randy and Carol McMillan. 

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