Just in time for your Cinco de Mayo celebration, these Green Chile Chicken Enchiladas from Sargento are creamy, filling and very easy to make. I tucked 7 enchiladas into my 12 inch oven, with 12 briquettes in a ring around the bottom and 24 on the lid, in 20 minutes they were bubbling, heated through and ready for their final topping of cheese. If you like artichokes you'll really fall for their tangy and unusual flavor. On the mild side and oozing with cheese, this is a great all round Tex Mex dutch oven dinner.
Green Chile Chicken Enchiladas
2 cups 4 Cheese Mexican shredded cheese, divided
1 cup cooked, shredded chicken
1/2 cup canned artichoke hearts (not marinated), roughly chopped
1 4 oz. can chopped green chilies, undrained
2 green onions, sliced
1 10 oz. can green enchilada sauce, divided
8 6 inch flour tortillas
Lightly oil or spray dutch oven.
Mix together 1 1/2 cups shredded cheese, chicken, artichokes, chilies, onions and 2 Tblsp enchilada sauce.
Fill each tortilla with about 1/2 cup cheese mixture, roll up tightly.
Place seam-side down in prepared dutch oven.
Pour remaining enchilada sauce over tortillas.
Bake at 350 degrees for 20 minutes or until sauce is bubbling and enchiladas are heated through.
Sprinkle with remaining cheese; heat for 5 more minutes or until cheese has melted.
Serve with sour cream.
|Place filled enchiladas side by side in 12 inch dutch oven, |
cover with green enchilada sauce
then top with cheese