Hi everyone, welcome to Catherine's Plate. Today I plan on making green chili
chicken enchiladas. Y'all this is a really good creamy dish with sour cream
cheese. I'm gonna put some enchilada sauce in it and put some green chilies
in it. Now I am using a rotisserie chicken so I'm gonna make this easy on
myself and shred it and then I'm going to load these whole things up in and out
with Monterey Jack cheese. So come with me and let's get started. Okay to start
my green chili enchiladas I have preheated my oven to 350 degrees and let
that heat up. I am going to take a 9 by 13 baking dish and I'm going to spray it
with some cooking oil. Now I use coconut oil so I'm going to spray that. I'm just gonna set
that aside. Okay now I'm going to take my two cups of my rotisserie chicken that I
have shredded or you can like get chicken breast and cook your own and
shred it and just need two cups of it. I'm gonna put that in my bowl here. Okay I
have like about two and a half cups of Monterey Jack cheese here that I
shredded so I'm going to put half of this into my chicken. I'm gonna use the other half
for the top of the enchiladas. All right now to this normally this would be what
it is but I put half a cup of green chili enchilada sauce. That's the green
sauce not the red enchilada sauce. Put that in there and now I'm going to mix
this up. All right so I have my chicken cheese and enchilada sauce mixed up. Now I'm
going to go over here and I'm going to start making the base for the sauce that
goes over the enchiladas. Okay so to start the sauce I've got three
tablespoons of butter melting into a saucepan and I'm going to take three
tablespoons of flour here and I'm going to add it to my butter once it's melted
Okay as you can see my butter is melted I'm going to go ahead and add my three
tablespoons of flour and I'm going to whisk this for about a minute
Okay so it's been a minute now I'm going to go ahead and add one and a half cups
of chicken broth. Go slowly because we want to make a sauce with this
Okay my sauce has thickened and it has a very nice smooth consistency here so I'm
gonna go ahead and turn your burner off. All right so to this we're going to add
one cup of sour cream, our diced green chilies, I have the mild version right
here. This is a four ounce can and then I'm going to add my enchilada sauce
mild what's left of it that I used in the cheese and chicken mixture so I'm
gonna go ahead and pour that in here. That's gonna add a lot of flavor to
these Mexican flavor. Oh gosh I love anything Mexican. I love the scent and
the smell. Mmm I can't wait for this. This is gonna be so good. We're gonna give
this a whisk and then we are going to start loading up our enchiladas. Okay so
I have my baking dish ready I have my tortillas ready. These are flour tortillas
you can use corn tortillas if you want but we prefer the flour tortillas for
this dish and I have my mixture here so I'm going to start loading these up and
putting them in my baking dish. So about I would say about two tablespoons of
this and just right down the center of it and I just take it and I just roll it. Nice roll there. Then I'm going to put it in
my baking dish. Music
Alright everyone I'm ready to build these enchiladas up. I have my sauce here
that I'm going to pour over my enchiladas. Just use a ladle and make
sure they all get the love. Make sure it goes all over the whole thing. Mmm it
smells amazing. Just pour it all over these things. You know how they are you
know how enchiladas are. Just load them up. I can smell the chilies in here. So good
and the creaminess with the sour cream. The enchilada sauce in here. Oh y'all
Alright there we go. I'm going to give it just a little shake. Look at it. Oh look at that
Okay cheese more cheese. Monterey Jack cheese is going right on top of this
We're adding another layer of flavor to these. We are. There's a piece of chicken in there
Alright. That's that little piece of chicken. Alright. Okay so I am ready to put this in the oven for 20 to 25
minutes. Then I'm going to turn my oven to broil for just a few minutes so we
can give this a nice golden color on top. So we'll be back. Okay everyone these
are out of the oven now. I've broiled the tops of these. Look how marvelous these look. I'm ready to cut into these so we can see what they look like on the inside
Alright let me give this a try. I can smell all the deliciousness of this because it smells
amazing. Oh my gosh y'all. Those tortillas softened up so good. It's so smooth in there
That cheese on top just adds another layer of flavor. And don't forget that I added that
enchilada sauce to the chicken and cheese mixture and then poured it onto the top of
the enchiladas too so it gave it another layer of flavor. Alright y'all. There we go
Give me a big thumbs up if you like my enchilada dish today and comment down below what you
think of my recipe today. And if you use flour tortillas or corn tortillas in your enchiladas
Alright subscribe if you haven't already. My videos come out on Mondays and Thursdays
with surprises along the way. So until then I will see you on my next episode