Creamy Chicken Enchiladas
This creamy enchilada recipe is filled to the brim with fresh-made salsa verde, chicken and molten cheese. This might be just the dish to serve on Christmas if you’re looking to kick traditional holiday dishes to the curb this year.
What are you serving for Christmas dinner? Don’t know yet?
Don’t feel bad, me neither.
Every Christmas we have certain traditions that we follow religiously, and other areas where we fly by the seat of our pants. Like for instance, what we’re eating for Christmas Dinner.
Some years we sink into family recipes like Chicken Paprikas and Hungarian Cabbage and Noodles. Other years we’ve made cozy dishes like Beef Stroganoff or Trout Schnitzel. We’ve even gone fancy with Perfect Slow Cooker Beef Tenderloin and Pan Seared Duck Breast.
And then, of course, there was the year that we could not agree on what we wanted for Christmas dinner, so we made THREE main dishes and shared them all.
(I think it was Grilled Lobster Tail, Homemade Ravioli, and Thai Fried Rice.)
But I always like it when we prepare simple comfort food for Christmas. Dishes like homemade calzones or my favorite enchilada recipe, make the occasion seem intimate and warm.
Today’s enchilada recipe is a true family favorite that makes any night feel like a fiesta. These enchiladas are filled with chicken, fresh zippy salsa verde, sour cream, and tons of hot molten cheese.
I started by roasting onions, peppers, garlic and tomatillos in my oven until toasty on the outside, but juicy on the inside. You can do this with a regular conventional oven, but I like to use the convection setting on my KitchenAid Oven because it makes the outside of the veggies really crisp, for a smokey roasted flavor.
Then I put all the veggies in my lovely 16 cup KitchenAid Food Processor with some cumin and cilantro. PS, if you are looking for an amazing food processor, this thing is a beast and I love it!
Puree until mostly smooth, and you’ve got the best fresh-made salsa verde, this side of the Rio Grande.
Then combine cooked chicken, some of the salsa verde, sour cream and cheese. (I always use leftover chicken or pick up a rotissserie chicken at the grocery store to save time.) Roll the mixture in tortillas and cover with more salsa verde and cheese.
Bake for a few minutes to allow all the cheesy goodness to melt together. Then devour.
This enchilada recipe would make the perfect centerpiece for a Christmas fiesta this year. You could celebrate the season while sipping margaritas and feasting on latin-inspired favorites. Sounds like my kind of Christmas.
Decision made. Feliz Navidad!
Yield: 10 enchiladas Prep Time: 15 minutes Cook Time: 40 minutes
Enchilada Recipe with Salsa Verde, Chicken and Cheese
Yield: 10 enchiladas
Prep Time: 15 minutes
Cook Time: 40 minutes
More Latin Inspired Dishes
Crock Pot Beef Carnitas Tacos – Eat Live Run
Tequila and Lime Marinated Steak – The Boy’s Club
Skinny Chicken Fajitas – Skinny Taste
Disclosure: This is not a sponsored post. I just really love my KitchenAid appliances and want to share them with you.
Get a FREE GIFT when you SUBSCRIBE to receive new posts by email:
44 Responses to “Creamy Chicken Enchiladas”
Pingback: Salsa Verde Chicken Enchiladas