Creamy green enchiladas without the work
Ingredients
2 Cups Chicken (I pre-cook 2-3 chicken breasts in crockpot so it's easy to shred)
2+ Cups Mexican Blend Cheese (I pre-grate colby-jack)
1/2 cup green onions (regular preferred but fodmap prohibits them)
1/3 Cup Sour Cream
1 can cream of chicken
1 can cream of mushroom
4 oz Green Chilies (diced & drained)***
15 oz Green Enchilada Sauce***
Corn tortillas
***I have often roasted and peeled plabano peppers beforehand. This allows use of fresher and whole peppers or the option of chopped. To prep them, place sheet in oven 400 degrees for 20 min, checking periodically to see if they are getting black roasted spots, turning and cooking another 20 min, depending. When skin is blistered enough, take out and wrap in foil. After peppers have cooled, then you can strip the skin and deseed.
Directions
Mix together cooked chicken, cans of cream of chicken and cream of mushroom, sour cream, onions, and green chiles. Cook sauce through till flavors well melded.
Layer tortillas, sauce, cheese, tortillas, sauce, cheese.
Preheat oven to 350 degrees and bake covered till everything is heated through and cheese melted.
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