This recipe comes straight from the side of a can of Old El Paso Green Chile Enchilada Sauce except that I no longer have access to the stuff. So I had to improvise and find a recipe that came close. My first try was...less than than spectacular. It called for oregano which made me think, "Hmm, that's strange...oh well, I guess they know what they're talking about..." Nope. Imagine Italian sauce on chicken enchiladas. Gross. I should have known... Anyway, the latest version of this wonderous sauce is just that. Wonderous. I'm even thinking about modifying it to make it a kind of avocado dip or something. Yeah, it's that good. I had to swat Matt away with a wooden spoon to keep him from eating it all out of the saucepan. You can also skip the trouble and just use salsa verde but I'm guessing if you can't get the enchilada sauce, you probably can't get the salsa verde. It's all completely up to you and your tastes.
1 lb chicken, cut into strips (or the meat from a rotisserie chicken)
1 package (8 oz) cream cheese
1 can (4.5 oz) chopped green chiles (or about 1/2 cup) -
Anaheim or New Mexico green chiles
1 package corn or flour tortillas (about 12)
2 cans can Old El Paso Green Chile Enchilada sauce or
Homemade version
1 c shredded cheese (Cheddar, Monterrey Jack, or whatever you can get your hands on)
Heat oven to 400. Lightly grease 13x9 baking dish. Cook chicken and chiles in medium skillet over medium-high heat, stirring occasionally.
Add cream cheese; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Now prepare your assembly line: chicken mixture, tortillas, and baking dish.
Spoon chicken filling into tortillas; roll up and place seam side down in baking dish.
Pour enchilada sauce over top; sprinkle with cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.
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