as My friend Bruno Mars would say “if you’re gonna show up, you better show out. You want to make sure its good and silky. Now you want to make sure you’re staying on a medium low heat and be stirring all the time to get this incorporated well. Now its time to bring on the cheesy goodness and for this we have an 8 ounce block of softened cream cheese. Once shredded and broke apart lets go ahead and take a large knife and chop it up just a tad so that this doesn’t happen. Nothing worse than cutting into an enchilada and having a long piece pulled from the back forty, then the next bite may not have enough chicken. Just make sure its in tender good bite size pieces. Now once this chicken has come out the oven and had time to cool, we’re gonna start shredding it up, for this you can do it with a fork, you can do it with your hands, it is cooled off and you can see this chicken is tender and done all the way through. Then we are going to take it out and slice that chicken right down the middle checking for “doneness”. We’re going to slip in the oven for one hour. Preheat the oven to 350 Degrees and we’re going to cook in in a 9×13 casserole dish with what? A 1/2 a cup of chicken broth. Now for this chicken you’ll want to take some Red River Ranch Original, sprinkle it in really good on both sides, pat it in well.
#GREEN CHICKEN ENCHILADAS SKIN#
I like to leave the skin on the thighs its going to save me some flavor and the juices. So lets talk about this chicken, two big ol breast, two big ol bone in thighs. So Come on and join us the cheese is a melting and I ain’t waiting. What am I talking about? Today we will be cooking up Green Chile Chicken Cheese Enchiladas. I sort of got a foul outlook on this episode today, but its in a good way.
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