Yum! Several years ago Shamrock Farms hired me to cook some of my family’s favorite recipes in my home. 
I signed on and we had a blast! Here is one of the recipes that ran that demonstrates how to make my family’s favorite Green Chicken Enchiladas from my own kitchen.
These enchiladas are mild, tasty and I show you how to add some red and green on top to make it perfect for the holidays! Try it and enjoy! Watch the video to see how to make these pleasing enchiladas. Here is the recipe written out…
What You Need:
4 boneless cooked chicken breast halves, cut into small pieces
1 8 oz. package cream cheese, softened
1 small onion, finely chopped
pinch salt
1 lb. tomatillos (my favorite ingredient in this dish)
1 cup water
1 4 oz. can green salsa
1 cup of whipping cream
15 to 18 corn tortillas
2 Tablespoons oil
8 oz. grated Monterey Jack cheese
What You Do:
1. Preheat oven to 350 degrees.
2. In large bowl, mix chicken, cream cheese and onion. Season to taste with salt and set aside.
3. The original recipe says to use a large saucepan and to cook the tomatillos in water over low heat until tender about 10 minutes. You will know that the tomatillos are perfectly tender when you can easily pierce with a butter knife.
4. Cool, drain and liquefy tomatillos in the blender.
5. Transfer to medium bowl and add the can of green salsa and whipping cream and whisk until blended. Set aside.
6. In a medium skillet, soften tortillas in hot oil. Drain well on paper towels.
7. Place one tablespoon of tomatillo sauce in a tortilla with one tablespoon of chicken mixture. Roll and place the tortilla seam side down in a 9 x 13 inch baking dish. I sprayed my pan with olive oil to keep the enchiladas from sticking to the pan.
8. Repeat with remaining tortillas. Pour remaining sauce over enchiladas and top with the grated cheese.
9. Bake in oven for 30 minutes.
I like to top mine with Pico de Gallo and sour cream, especially the Zesty Jalapeno Shamrock Farms sour cream. Scrumptious! Enjoy!
Done and yum!
