4 large chicken breast halves, grilled and shredded
1 cup Crema Agria (Mexican sour cream)
6-8 hatch chiles, roasted, peeled, and diced
2 cups of Mexican blend shredded cheese
16-20 soft corn tortillas
16 oz. can green chile enchiladas sauce
Slice up the cream cheese and melt it in a large saute pan. Add the chicken, 1 cup of Mexican cheese, and chiles and combine well. Let cool enough to handle with hands.
Steam corn tortillas a couple at a time (a broiler pan with water in the botton over the burners works well) and roll with filling mixture. Pack the enchiladas in a lightly greased 9 x 13 pan. Cover enchiladas with green chile enchiladas sauce. Top sauce with remaining Mexican cheese. Bake at 400 F. for 30 minutes or until cheese because lightly browned.
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