Marbled Chicken Enchiladas

What do you make when you want both Chile Verde and Red Chile Enchiladas? Marbled Enchiladas! Because why not!

Chicken:

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

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Filling:

1 Tablespoon Olive Oil
1 cup Onion; chopped
1 cup Bell Pepper; chopped
½ cup Tomato; chopped
1 teaspoon Garlic; finely minced
1 can Green Chiles; chopped
½ teaspoon Ancho Chile Powder
½ teaspoon Chipotle Chile Powder
1 teaspoon Chili Powder
½ teaspoon Onion Salt
½ teaspoon Smoked Paprika
½ teaspoon Cumin
1 Tablespoon Garlic Powder
Salt and Pepper to taste
½ cup Sour Cream
⅔ cup Chicken Broth
1 Tablespoon Cilantro; chopped
2 cups Cotija or Mexican Blend Cheese

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14 Corn Tortillas
1 cup Red Enchilada Sauce
1 cup Chile Verde
¼ cup Sour Cream
½ cup Cotija Cheese Crumbles

1. Preheat oven to 350°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°F. Cube or shred and set aside.
3. Heat a cast iron skillet over medium-high heat and drizzle with olive oil. Once hot, add in onion, pepper and tomato; sautéing until tender then adding in the garlic. Once fragrant, add in chicken, green chiles, spices, cilantro, sour cream, cheese and broth. Stir until fully incorporated. Reduce heat to medium-low and simmer until thickened.
4. Pour ½ of each sauce over the bottom of a baking dish until the bottom is evenly coated.
5. Heat the tortillas in a skillet until soft and pliable then stack two on top of each other and add roughly ¼ – ½ cup of filling. Roll loosely and place over the sauce. Repeat until all of the tortillas are used or the baking dish is packed.
6. Pour the remaining sauces over top and drizzle with sour cream. Cover and bake in preheated oven for 20 minutes. Remove foil and sprinkle with cheese; broiling for 2 minutes.
7. Enjoy!

Looking for a side dish? Try one of these recipes!

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