Green Chile Chicken Enchiladas

I made Chicken Enchiladas for dinner and they were amazing. If you don’t have the spice ingredients, you can certainly use premixed taco seasoning. I know that most recipes call for black olives over top, but I’m not a huge fan of them on my enchiladas. I baked the chicken so I could finish a couple of chores without having to babysit my stove. I served it with Elotes Casserole, Salsa Rice and Baked Chile Black Beans.

Green Chile Chicken Enchiladas

• 3 medium Chicken Breasts
• Drizzle of Olive Oil
• Pinch of Salt, Pepper, Ancho Chile Powder and Garlic Powder

• 1 Tablespoon Olive Oil
• 1 cup Onion; chopped
• 1 cup Bell Pepper; chopped
• 1/2 cup Tomato; chopped
• 1 teaspoon Garlic; finely minced
• 1 can Green Chiles; chopped
• 1/2 teaspoon Ancho Chile Powder
• 1/2 teaspoon Chipotle Chile Powder
• 1 teaspoon Chili Powder
• 1/2 teaspoon Onion Salt
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• 1 Tablespoon Garlic Powder
• Salt and Pepper to taste
• 1/2 cup Sour Cream
• 2/3 cup Chicken Broth
• 1 Tablespoon Cilantro, chopped

• 16 Corn Tortillas
• 3 cups Enchilada Sauce
• 2 cups Cotija or Mexican Blend Cheese

1. Preheat oven to 350 degrees F.
2. In a baking dish, add chicken and drizzle with oil. Sprinkle seasoning over top and massage over the entire surface. Cover with foil and bake for 20 minutes or until internal temperature reaches 165 degrees F. Cube or shred and set aside.
3. Heat a cast iron skillet over medium high heat and drizzle olive oil. Once hot, add in onion, pepper and tomato; saute until tender then add in garlic. Once fragrant, add in chicken, green chiles, spices, cilantro, sour cream and broth. Stir until fully incorporated.
4. Reduce heat to medium low and simmer until it thickens up a bit. The thickness of the filling is a personal preference. Some people like a thicker, heartier enchilada and others prefer a lighter enchilada.
5. Pour 1/2 cup of enchilada sauce over the bottom of a baking dish and spread until the bottom is evenly coated.
6. Heat the tortillas in a skillet until pliable. Double them up and add roughly 1/4-1/2 cup of filling. Roll loosely and place over the sauce. Repeat until all of the tortillas are used or the baking dish is packed with deliciousness.
7. Pour the remaining sauce over top and sprinkle on cheese. Cover with foil and pop it in the still preheated oven for 15 minutes.
8. Remove foil and serve or, if you’d like crispier cheese, broil for 2 minutes.
9. Enjoy!

Looking for a side dish? Try one of these!

Elotes (Mexican Street Corn) Casserole
Refried Beans
Braided Puff Tartlets

Published by ashsinthekitchen

Home cook, gardener and lover of life!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: