Homemade Green Enchilada Sauce & Cream Cheese Chicken Enchilada Casserole ((It’s a “Two-fer”))

Homemade Green Enchilada Sauce & Cream Cheese Chicken Enchilada Casserole ((It’s a “Two-fer”))

Oh boy! After a week of meals come Friday night, I am ready to call the pizza delivery man! But I forced myself to pull out one more meal. ((Who am I kidding, there is a meal coming for Saturday too!)) I sure am glad I persevered! This one was a total winner. The entire herd larped it up — there was even an elbow jab or two for the last crispy bits.

imageI started with some leftover chicken breast I cooked earlier in the week. I simply slow cooked a few pounds of boneless skinless chicken breast with some chicken stock & onions. ((In preparation for this meal, I just reheated the chicken.)) Rotisserie chicken would work well for this recipe too.

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Before I get to the casserole though, let me pause and tell you about this most delicious and simple recipe for homemade enchilada sauce. Trust me, you will never want to used canned again!

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Here is the short list of ingredients:

  • Chili powder – I used mild Hatch GREEN chili powder. I highly recommend getting your hands on MILD chili powder is you have a herd of tender-tongued kiddos like I do. Mild chili powders are available online, I purchased mine during a recent trip to NM. The recipe works for any chili powder, red or green, mild or hot. I will warn you the heat of the chili powder is magnified as it cooks.
  • Cumin
  • Dried Mexican Oregano
  • Garlic Salt
  • Oil – I used non-GMO canolaimage
  • Flourimage
  • Chicken Stock or Water
  • Possibly more salt to taste

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In a medium mixing bowl ((or the saucepan)) combine all ingredients. As you add the liquid, vigorously whisk until liquid is smooth and free of flour clumps.

Place saucepan over a medium flame and bring the enchilada sauce to a low boil. Continue cooking until desired thickness is reached. How easy is that. And the flavor – it’s really out of this world, table slapping good.

Homemade Green Enchilada Sauce
Yields 2
A simple, perfect & authentic enchilada sauce recipe. Folks - it doesn't get better than this! Just say "no" to canned.
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Prep Time
5 min
Cook Time
8 min
Prep Time
5 min
Cook Time
8 min
239 calories
28 g
9 g
10 g
10 g
1 g
338 g
1097 g
5 g
0 g
7 g
Nutrition Facts
Serving Size
338g
Yields
2
Amount Per Serving
Calories 239
Calories from Fat 85
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 9mg
3%
Sodium 1097mg
46%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
4%
Sugars 5g
Protein 10g
Vitamin A
2%
Vitamin C
26%
Calcium
3%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 T mild Hatch green chili powder
  2. 1 t cumin
  3. 1 t dried Mexican oregano
  4. 1/2 t garlic salt
  5. 1/3 c flour
  6. 2-3 T canola oil ((I use non-GMO))
  7. 2 to 3 cups chicken stock ((water works too))
  8. sea salt to taste
Instructions
  1. In a medium mixing bowl or saucepan, combine all ingredients. As you add the liquid, start with 2 cups of liquid, continue stirring until no lumps remain. Place over medium flame and stir occasionally. As the sauce thickens, add remaining liquid if necessary to reach desired consistency. Season to taste.
  2. Store until ready to use (lasts two weeks refrigerated) or use in place of canned sauce in your recipe.
Notes
  1. Please note: as you cook with and bring chili powder to boil, the inherent oils within the dried powder are released and the heat ((spicy heat)) is magnified. I recommend taking the extra steps to locate a source for mild chili powder. Your family will thank you!
Adapted from from years of watching cooking shows
beta
calories
239
fat
10g
protein
10g
carbs
28g
more
Adapted from from years of watching cooking shows
Food for a Year: https://foodforayear.com/

Once my sauce was made, I added a block of cream cheese, because it seemed like a good idea at the time.

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I stirred until the cream cheese was completely incorporated into the enchilada sauce and no lumps remained. You will not want to boil the cream cheese sauce – it will break. Yeah, they say don’t cry over spilled milk – but I do cry over a broken sauce. Don’t boil; it will break and I will cry.

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Once the cream cheese green enchilada sauce was ready, it was just a matter of layering the chicken & sauce with corn tortillas and shredded Monterey Jack cheese then topping it all off with white corn chips and more cheese.

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I placed it in the oven until everything was crisp bubbly.  

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It was so perfectly good. I can’t think of one improvement I would make to this recipe…Okay, I can think of one. Next time I will double it.

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We literally licked the dish clean. 

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I hope you enjoy this recipe as much as we did & relish in the wonderful sense of satisfaction that can only come from making good homemade food for your family. I mean people, get excited! You can now make your own enchilada sauce — that is MAJOR!

Chicken & Cream Cheese ((green)) Enchilada Casserole
Serves 6
A Mexican casserole classic with a homemade green enchilada cream cheese sauce. Cheesy, spicy and crunchy but so simple and speedy.
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
565 calories
18 g
219 g
28 g
61 g
14 g
311 g
1270 g
5 g
0 g
10 g
Nutrition Facts
Serving Size
311g
Servings
6
Amount Per Serving
Calories 565
Calories from Fat 248
% Daily Value *
Total Fat 28g
43%
Saturated Fat 14g
71%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 219mg
73%
Sodium 1270mg
53%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
9%
Sugars 5g
Protein 61g
Vitamin A
22%
Vitamin C
2%
Calcium
32%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 batch of green enchilada sauce made according to the above recipe
  2. 1 8 oz block of cream cheese
  3. 3 cups shredded leftover or rotisserie chicken
  4. 5-7 corn tortillas
  5. 1 1/2 c hand shredded Monterey Jack cheese
  6. 2-3 cups of crushed white corn chips ((yellow is fine))
  7. 2-3 T chopped fresh cilantro
Instructions
  1. In the same medium saucepan used to make the enchilada sauce, add cream cheese to the prepared ((and heated)) enchilada sauce. Do not boil the sauce once the cream cheese has been added. Just heat enough to completely incorporate the cream cheese.
  2. Preheat oven to 375°. Ladle enough enchilada cream cheese sauce (1/2 to 3/4 cup should do it) cover the bottom of a 9" x 13" casserole dish. Add a layer of chicken ((use about half)), top with 1/3 of the shredded cheese and half of the remaining enchilada sauce. Top with a single layer of corn tortillas. Top with remaining sauce, chicken & cheese. Sprinkle chips and remaining cheese over the top and bake for 30-35 minutes until golden brown and bubbly throughout. You may want to broil it for 1 to 2 minutes to achieve that extra yummy crunch.
  3. Garnish with chopped cilantro and serve.
  4. Serves 6
beta
calories
565
fat
28g
protein
61g
carbs
18g
more
Food for a Year: https://foodforayear.com/
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In true show & tell form: "I am open for questions & comments"