This article presents a delicious recipe for creamy green chili chicken enchiladas, perfect for informal gatherings or as a thoughtful gift for friends. The recipe includes cooked chicken and a unique sauce of cream cheese, milk, and green chili enchilada sauce. Options for protein substitution exist, such as steak or shrimp. Garnished with Greek yogurt, avocado, green onions, and cotija cheese, it emphasizes flavor and presentation. The dish is simple to tailor for kids using milder cheeses, ensuring wide appeal for all guests.
This enchilada recipe showcases cooked chicken, but if you wish you can substitute thin strips of steak or small shrimp.
The author uses a smooth mixture of cream cheese and milk as the base of the sauce, with storebought green chili enchilada sauce added to the mix.
Garnishes add both flavor and eye appeal, including plain Greek yogurt or sour cream, diced avocado, sliced green onions, and crumbled cotija cheese.
If children are on the guest list, I use a mix of shredded cheddar and Jack cheese rather than pepper Jack to top the enchiladas.
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