(1 votes, average: 5 out of 5)
 Loading ... Scroll Over the Stars to Rate This Recipe!

What you need:

1 can Diced Green Chiles, 4 oz *
2 Cups Chicken, Cooked and Shredded *
1 can Salsa Verde, 7 oz *
1 bunch Green Onions *
8 oz Sour Cream *
2 Chicken Bullion cubes
2 cups Heavy Whipping Cream
12 Corn Tortillas
2 cups Grated Mexi Cheese
Oil for frying

These items are optional but what I added to Doctor It Up!

1/4 cup Cilantro
1 Jalapeno, seeded and minced
1 can Sliced Olives, 2.25 oz

Preheat the oven to 350.

Mix the first 5 (*) ingredients in a bowl. Add about 1/2 cup of the grated cheese. Add some or all of the optional ingredients and fold until evenly distributed.

Heat the Heavy whipping over medium low heat. Add two Chicken Bullion Cubes and stir frequently. When it’s steaming, and the chicken bullion has desolved, it’s hot enough… You don’t want to burn it.

Heat about 1 cup of oil in a saute pan. You only want it warm enough to soften the tortillas, you are not crisping them.

Dip one corn tortilla in the oil for a few seconds. Flip, and remove. It should only be in the oil for about 6-10 seconds. Let drain above the pan and then dip into the Heavy Cream mixture. You are not soaking them, just dipping.

Lay flat in a 13 x 9 inch casserole dish and plop about 1/3 cup of the mixture onto the tortilla. Roll the tortilla up right in the dish so you don’t have to pick it up, you just have to slide it into position.

Repeat with the remaining 11 tortillas. If you have extra filling, just distribute it evenly over the top.

Pour the remaining Heavy Whipping Cream Mixture over the tops of all of the enchiladas.

Cover with the remaining 1 1/2 cups of cheese (or more… or less) and bake, uncovered, for 25 min.

Let sit for about 5-10 minutes, then serve 1-2 per person.