Creamy Enchilada Verde Recipe

Creamy Enchilada Verde Recipe

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Creamy Enchilada Verde Recipe

Creamy Enchilada Verde RecipeIt’s been a while since I have posted a food recipe and I thought that the weekend would be just the time to remedy my absence from the food scene;) My family is crazy about Mexican-inspired food. In fact, we typically eat at least one meal a week that has a Latin flare.

Pinterest: Creamy Enchilada Verde Recipe

We are drawn to the spiciness and zest of Mexican recipes. I think all those years living in Thailand and Laos

conditioned us for eating chilies and spicier foods. Enchiladas are one of our favorite meals because they come in one-dish and don’t require the construction and components that tacos and fajitas do.

Although we do enjoy the spice, I have found that using straight enchilada sauce from the can is often too overpowering. Today, I am sharing my creamy enchilada verde recipe.

 

  • Difficulty: “easy”
  • Print

Ingredients:

10 large flour tortillasimage - creamy enchilada verde

3 cups shredded chicken

1 can green enchilada sauce (10 oz)

1 cube chicken bouillon

water

1/4 t. ground pepper

1/2 t. salt

1/2 packet of dry taco seasoning

1/3 c. plain yogurt

2. t. corn starch

2 to 3 cups shredded cheddar, Colby or Pepper Jack cheese

Directions:

image - Las Palmas Green Chile Enchilada SauceEnchiladas: Saute shredded chicken, 1/2 c. of water and taco seasoning in a pan until the sauce thickens slightly. Assemble enchiladas…spoon a generous amount of chicken in the middle of a tortilla, sprinkle a small amount of cheese, fold ends about 1 1/2 inches toward the center and roll.

Place the enchilada seam-down in a greased 9×13 casserole dish. Place 8 enchiladas side-by-side down the length of the pan and then, place the remaining 2 enchiladas horizontally in the open space.

 

Sauce: Heat bouillon cube and 1 cup water in a small image - salsasauce pan until dissolved. Whisk in corn starch. Cook until thickened, then add yogurt and enchilada sauce.

Pour the enchilada sauce over the top and cover with the remaining cheese.

Bake covered at 350 degrees for 45 minutes.

Serve with sour cream and homemade salsa.

 

This is a winner with all ages and it reheats very well too.

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Loving It, Shellie

 

Creamy Enchilada Verde Recipe
Recipe Type: Entree
Cuisine: Mexican
Author: Shellie Bowdoin
Prep time:
Cook time:
Total time:
Serves: 10
My family loves enchiladas. This enchilada sauce is creamy and more subtle than using the straight enchilada sauce from a can.
Ingredients
  • 10 large flour tortillas
  • 3 cups shredded chicken
  • 1 can green enchilada sauce (10 oz)
  • 1 cube chicken bouillon
  • water
  • 1/4 t. ground pepper
  • 1/2 t. salt
  • 1/2 packet of dry taco seasoning
  • 1/3 c. plain yogurt
  • 2. t. corn starch
  • 2 to 3 cups shredded cheddar, Colby or Pepper Jack cheese
Instructions
  1. Enchiladas: Saute shredded chicken, 1/2 c. of water and taco seasoning in a pan until the sauce thickens slightly. Assemble enchiladas…spoon a generous amount of chicken in the middle of a tortilla, sprinkle a small amount of cheese, fold ends about 1 1/2 inches toward the center and roll.
  2. Place the enchilada seam-down in a greased 9×13 casserole dish. Place 8 enchiladas side-by-side down the length of the pan and then, place the remaining 2 enchiladas horizontally in the open space.
  3. Sauce: Heat bouillon cube and 1 cup water in a small sauce pan until dissolved. Whisk in corn starch. Cook until thickened, then add yogurt and enchilada sauce.
  4. Pour the enchilada sauce over the top and cover with the remaining cheese.
  5. Bake covered at 350 degrees for 45 minutes.
  6. Serve with sour cream and salsa.

 

 

8 Comments

  1. Judith says:

    Can’t wait to try this! It looks so yummy. Thanks for modifying it so that the flavour of one ingredient will not overpower the food.

    • Shellie Bowdoin says:

      Yes, that recipe is one of our favorites! I’m so glad you stopped by, Judith.

  2. Looks delicious and easy, a perfect combo. I’ve enjoyed co-hosting with you Shellie. I hope you are having a wonderful weekend.

  3. This looks so good, Shellie! As I have gotten “older” I seem to brave the spicier foods…Will be giving this a try. #OMHGWW

  4. Christine says:

    These are my favorite Enchiladas to make! I love Salsa Verde! It’s always fun co-hosting #OMHGWW with you! Wishing you a beautiful weekend! =)

  5. Catherine says:

    This sounds delicious, thankyou for sharing.

    #creativemondays

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