Depending on the spiciness you prefer, you can always add more chilies. I also put a teaspoon of Freshly Minced Garlic in the sauce to bring out the flavors. Although it did not call for it originally it still came out fantastic!
Let’s Get Started!
The Ingredients To Gather Up:
2 cooked chicken breasts shredded
1 lb. roasted pueblo green chilies
1 14oz. can diced tomatoes
3-4 big garlic cloves
1 tablespoon flour
1 quart chicken stock
8oz. sharp cheddar cheese, coarsely grated
8oz. jack cheese, coarsely grated
2 tablespoons olive oil
The Step-By-Step Directions To Follow:
1. Preheat oven to 350 degrees.
2. Heat olive oil in a heavy bottomed stockpot or dutch oven. Add onion, garlic, cumin, oregano, salt and pepper and sweat until soft. Add flour, let cook until it starts to turn golden brown and the moisture is gone from the pan. Add chiles, all but 1 cup of the stock and drained tomatoes and stir to combine.
3. Blend the sauce as much as you like. Add the chicken to the sauce and continue to simmer while you grate your seemingly excessive amount of cheese.
4. Spread the bottom of a baking dish with a bit of the green chile. Make a layer of tortillas on top of that.
5. Bake 30 minutes.
Have You Ever Tried To Make Green Chili Enchilada’s Before? If So… Tell Us How They Turned Out!
This Is One Of Our Favorite Mexican Dishes & It’s Also A Classic In Colorado, They Love The Green Sauce!
Article Source: I’m From Denver