Green Chile Enchiladas

2 lbs fresh shredded Cheddar Cheese

30 pack of Corn Tortillas

2 Jars of Fresh Chile Co Sauce - Pure Hatch Green Chile or Red & Green Blend Chile or a combo! 2 Cups heavy cream

5 or 6 chicken breasts cooked and shredded

Combine 2 jars of chile sauce with 2 cups of cream in blender or processor. Spray 9X13 pan. Spread scoop of sauce on the bottom of pan. Then layer the tortillas (cut into 4's) on top of the sauce. Next add shredded chicken layer. Then layer cheese on top of the chicken and add more sauce. REPEAT however high you want to go. END with Tortillas, Sauce and then Cheese. Bake at 350 degrees for 20-30minutes (until cheese is melted and all ingredients have heated through).

Enjoy!

17 comments

Jon

Tried it this week. Family favorite.

Esta

used the Mild Green Chili Pepper in the chili verde. Still very spicy for us. we liked it but only used a few teaspoons. also added cubed small potatoes to decrease the heat. It was delicious but used much less posole powder and green pepper sauce so start with a little and add if desired. I will definitely make again just use the lesser amounts.

Collin

We 1/2 this recipe as well for the two us. This recipe comes up once or twice month in our rotation. Great products Fresh Chili Co.!

Fresh Chile Co

Hi Raymond!

We are just referring to cutting the tortillas into quarters, you do not have to do this step but it makes it easier when you serve up your stack! Let us know if this helps!

-Your FCC Family

Beth Donovan

We really loved this. Because there are just the two of us, we halved the recipe, and made it in an 8×8 pan – it was wonderful. I can’t wait to try more recipes with this wonderful chile!

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