Green Chile Enchiladas

Jesse and I were at Central Market the other day picking up some groceries and of course we were starving (We should have learned by now to not go to the grocery store hungry!). As luck would have it, there were lots of samples, one of which was Green Chile Stew, which they had prepared with ground turkey. Jesse loved it! I, however, thought it was good but maybe a little too much to be eaten on its own. It was buy one get one free though, so we went ahead and bought it. Last night I threw some things together and we created yummy chicken and mushroom enchiladas, perfect for a cold night. It would have only been better, as my husband politely mentioned, if we would have had some rice and beans on the side. But since we both worked past 7, that didn’t happen.

Ingredients:

• Green Chile Stew
• Rotisserie Chicken (I used about 1/2 of the chicken)
• Button Mushrooms (the more the merrier, I used ~ 10)
• Sour Cream (1 large scoop, approx. 1/2 to 3/4 cup)
• Flour Tortillas (I recommend the homemade ones from Kroger or Central Market)
• 2 cups Monterrey Jack Cheese

To prepare:

• Pour 1/3 to 1/2 of Green Chile Stew Mix into a saute pan. Add shredded chicken, diced mushrooms, and sour cream. Let simmer until hubby gets home with tortillas (approx. 15 minutes).
• Spray casserole dish with non-stick spray. Evenly scoop mixture into tortillas, top with cheese, roll into enchilada and place in dish. We used 10 tortillas to fill our casserole dish. Make sure you save a little cheese for the end.
• Spread remaining Green Chile Stew from jar on top of your enchiladas, covering the tortillas.
• Cover and bake for approximately 30 minutes at 350.
• For extra goodness, uncover enchiladas and cover with left over monterrey jack cheese and place under the broiler until cheese is melted, a tiny bit brown and bubbly.

These turned out delicious. I don’t even like sour cream enchiladas, and I loved them. I think the mushrooms definately made the dish even more delicious. My husband loved them too, which is quite a complement when he grew up with his mom making him homemade sour cream enchiladas, which he still raves about.

On another note, 5 of my best girlfriends and I are starting a cooking blog. It isn’t quite ready to go yet, but it will be up soon, and we will be posting recipes with pictures and other tips for your cooking pleasure. We had our planning meeting at Times Ten Cellars on Friday and we had such a great time! I can’t wait to start blogging with them. I will post the site as soon as it is up and running. Enjoy!