Chicken & Green Chili Enchiladas !
Discover the Comfort of Chicken & Green Chili Enchiladas
There’s nothing quite like the warmth and flavor of homemade enchiladas, especially when they’re filled with tender chicken and zesty green chilis. Perfect for gatherings or a cozy family dinner, these Chicken & Green Chili Enchiladas are sure to become a favorite in your household.
Why You’ll Love This Recipe
This dish combines the richness of shredded chicken and cheese with the spice of green chili enchilada sauce. The result? A mouthwatering meal that’s both filling and full of flavor. It’s a hit with guests and family alike, and it’s easy to pair with sides like Mexican rice and homemade salsa for a complete Mexican feast.
Kitchen Equipment You’ll Need
- Heavy pot
- Whisk
- Baking pan
- Oven
Ingredients
For the Chicken
- 3 chicken breasts
- Chicken broth
- Garlic
- Onion
- Black pepper
- Cayenne
- Poultry seasoning
- Cumin
Enchilada Sauce
- 2 tablespoons olive oil
- 2 1/2 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- Pinch of cinnamon
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 tablespoon apple cider vinegar
- Salt & pepper to taste
For the Enchiladas
- 3 cups Mexican blend cheese
- 1 small can green chilis
- Flour or corn tortillas
- Dried cilantro
Step-by-Step Instructions
Prepare the Chicken
Begin by braising the chicken breasts in chicken broth with garlic, onion, black pepper, cayenne, poultry seasoning, and cumin. Cook for 45-50 minutes, then let cool and shred. Reserve about 1/2 cup of the cooking liquid to keep the chicken moist.
Make the Enchilada Sauce
In a heavy pot, heat olive oil until hot and add flour and all dry seasonings. Whisk for about 2 minutes, then add tomato paste and vegetable broth. Simmer for about 5 minutes, whisking often until the mixture starts to thicken. Turn off the heat and add apple cider vinegar, adjusting salt and pepper to taste.
Assemble the Enchiladas
Pour enough sauce on the bottom of your baking pan to cover it. Coat each tortilla in sauce, add chicken, roll up, and place in the pan. Once all tortillas are in the pan, pour more sauce over them and add cheese to cover, along with green chilis and a sprinkle of dried cilantro. Bake at 350°F for 25 minutes until heated through.
Tips for Success
- Shred the chicken finely for even distribution in the enchiladas.
- Use freshly grated cheese for the best melting consistency.
- Let the sauce simmer until it thickens to avoid runny enchiladas.
Additional Tips and Variations
For a spicier kick, add jalapeños to the filling. You can also substitute the chicken with beef or beans for a different flavor profile. Serve with a dollop of sour cream or guacamole for extra creaminess.
Nutritional Highlights (Per Serving)
Each serving of these enchiladas is rich in protein from the chicken and cheese, providing a satisfying meal. The green chilis add a dose of vitamin C, while the enchilada sauce offers a mix of spices that can aid in digestion.
Frequently Asked Questions (FAQ)
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and bake them when you’re ready to serve.
Can I freeze the enchiladas?
Absolutely! Store them in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I serve with these enchiladas?
These enchiladas pair well with Mexican rice, refried beans, or a fresh salad.
Conclusion
I hope you give these Chicken & Green Chili Enchiladas a try and find them as delightful as we do! They’re perfect for any occasion, and I’d love to hear how they turn out for you. Please share your experiences and any twists you add to make them your own!