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Correo Electrónico
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Ingredientes
- Green Chile Sauce
- Based on Savory Spice
- 1 T. olive oil
- 1 c. chopped white onion
- 2 garlic cloves, minced
- 1/3 c. green chile powder
- 1 c. water
- 1 c. chicken stock
- ½ T. white wine vinegar
- ½ t. ground coriander
- ¼ t. Mexican oregano
- ¼ t. cayenne powder (more or less depending our your taste buds)
- Heat olive oil in a sauté pan or skillet. Add onions and garlic and sauté about five minutes or until onions are soft.
- In a small mixing bowl, whisk together green chile powder, water, stock, vinegar and spices.
- After onions are soft, add chile sauce to sauté pan. Heat to boiling and then reduce to simmer. Simmer 15-20 minutes.
- All simmery, bubbly, and spicy!
- Set aside.
- For the Creamy Enchiladas
- Based on Jenâs Creamy Baked Chicken Taquitos
- 3 oz. cream cheese, softened
- 1 1/4 c. La Victoria Thick nâ Chunky Salsa Verde (or any tomatillo based salsa), divided
- 1/2 T. white wine vinegar
- 1 t. chili powder
- 1/2 t. ground coriander
- 1/2 t. onion powder
- 2 c. chopped poached chicken breasts
- 1 1/2 c. grated cheese (your choice), divided
- 10-12 corn tortillas (My favorite kind is La Tortilla Factory Fiber & Flax corn tortillas.)
- Preheat oven to 350 degrees. Prepare a 9 x 9 inch backing dish with cooking spray. (I used my favorite enchilada pan.)
View Full Recipe at Eliots Eats
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