I always loved growing up in a Mexican household, especially when it came to the delicious cuisine I was accustomed to eating. My grandma was a fabulous chef and I learned at a very young age the family tradition of making tamales and festive side dishes on Christmas Eve. My grandma is now too ill to make tamales with my mom and I, but we still make her secret recipe every year. Another dish my grandmother was always amazing at preparing were her famous green enchiladas, they were delicious and always had everyone begging for more. Unfortunately I never learned her recipe, but after watching chef Michael Symon prepare his green chile chicken enchiladas on “the Chew” today, I am eager to make them for Christmas for the family and throughout the year! The best part is it’s easy to prepare and takes less than 30 minutes to make.
How To Make Green Chile Chicken Enchiladas
If you’d like to make the delicious green chile chicken enchiladas that chef Michael Symon prepared on “The Chew” on Thursday, December 11th, please watch the videos below and follow the link to the recipe!
Green chile chicken enchiladas ingredients
On today’s (Thursday, December 11, 2014) episode of “The Chew”, chef Michael Symon made delicious Green chile chicken enchiladas. Here is a list of the ingredients that he used to make this tasty Mexican inspired dish!
- Crema (Mexican Sour Cream) or Sour Cream
- Cumin
- Chili powder
- Lime juice
- Green onions
- Salt
- Rotisserie chicken
- White corn tortillas
- Green chile sauce
- Monterey jack cheese
- Avocado
- White onion
- Cotija cheese
- Cilantro
- Garlic cloves
- Canned Hatch green chiles
- Tomatillos
- Chicken stock
- Salt
- 9×13 baking dish
- Microwave
- Blender (I love the Vitamix – Candace Rose Anderson)
Video one: Watch chef Michael Symon show Daphne Oz how to make these incredibly delicious authentic Mexican green chile chicken enchiladas on “The Chew” on Thursday, December 11th, 2014.
Video two: Chef Michael Symon gives us a recipe recap of his green chile chicken enchiladas aka Daphne’s “Mexican lasagna”. If you’d like to prepare it ahead of time, chef Symon says you can freeze it up to a month. This perfect if you’re planning a big holiday feast!
