Dinner: Green Chile Chicken Enchiladas Share this: Click to share on Facebook ... 1/2 cup Mexican crema, sour cream or yogurt. 1/2 cup finely chopped red onion, optional garnish.

Green Chiles – I love using these in the filling to give these enchiladas flavor and a little bit of heat. Sour Cream – creamy goodness, this helps bring all the ingredients together while ...

Add the sour cream, 1 cup of Mexican blend cheese, cumin, paprika, chili powder and diced green chiles. Stir to combine and melt the cheese. Season with salt and pepper.

Instructions: Preheat the oven to 350°. Oil a 9x12 baking dish or pan. Spread about 1 cup of the sauce over the bottom of the dish and layer half of the tortillas evenly over the sauce.

Green Chile Chicken Enchiladas are garnished with a sprinkle of cilantro. (Terri Troncale, NOLA.com |The Times-Picayune) A group of volunteers from NOLA.com|The Times-Picayune bought and cooked ...

Whisk the sour cream into the cooled broth mixture until blended. Fold in the green chilies and season to taste with salt and black pepper. Pour the sauce over the enchiladas in the pan.

Substitutions: For Mexican crema, use sour cream, half-and-half or plain yogurt. For cilantro, use scallions. For chicken, use pulled pork, 1 1/2 cups cooked beans (canned or home-cooked), or a ...

Preheat your oven to 400 degrees F and spray a large baking dish with a non-stick spray. Set aside. In a heavy-bottom saucepan, add the butter and melt over medium heat. Whisk in the flour and ...

In a large bowl, combine chicken, onion powder, cumin, garlic powder, chili powder, green chilies, corn and cheddar. Season to taste with salt and stir well. Add about 1/3 of cream cheese sauce ...