Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas are one of our favorite cool weather dinners. I start this dish by braising chicken with tomatoes and cilantro until it’s fall apart tender. Next, I make a rich and creamy Green Chile Sauce. One thing I like about this meal, is that I can make the components in advance. Then, in the time it takes my oven to preheat, I can assemble the enchiladas. I also appreciate, that this dish reheats so well. I can easily microwave the enchiladas to reheat them.
The Equipment I Used
- A Baking Dish- I used a 9×11 baking dish to bake my enchiladas.
- A Dutch Oven- Braise your chicken in a Dutch oven, or any large pot.
- A Food Processor- You’ll need this to really finely chop your cilantro and tomatoes. But, you could also just use a knife.
The Ingredients Needed for Green Chile Chicken Enchiladas
- Chicken- Use boneless, skinless chicken thighs. Or, if your chicken has skin and bones, just remove them before shredding.
- Tomatoes- If you don’t have fresh tomatoes, just use canned.
- Cheeses- I like the combination of Monterey Jack and Cheddar cheese.
- Cream- Be sure and use heavy cream.
- Chicken Stock- I always use homemade chicken stock. I’ll add the recipe below.
- Chipotle Peppers in Adobo Sauce- These come in a can and can be found in the Latin section of your market.
- Chopped Green Chili Peppers- You’ll find these in a can, too.
- Tortillas- I used flour tortillas, but you can also use corn. Although, the corn tortillas need to be softened a few at a time in the microwave. They’re much trickier to roll.
How I Made my Enchiladas
- First, I braised my chicken. Be sure to just simmer the chicken, not boil it.
- Next, I made the cream sauce. Be sure to cook the sauce until it looks fairly thick.
- Then, I rolled the filling in the tortillas, and baked them.
- Finally, I garnished them with some tomatoes and sour cream and served them up.
Green Chile Chicken Enchiladas
Flour tortillas stuffed with braised chicken and cheese, and topped with a green chile cream sauce and cheese.
Equipment
- 9×11 baking dish
- Food processor
Ingredients
- 6 boneless, skinless chicken thighs
- ½ each tsp. garlic powder, black pepper, and kosher salt
- 1 tbsp. extra virgin olive oil
- 1½ cups cilantro
- 4 plum tomatoes, chopped
- 2 tbsp. chipotles in adobo sauce
- 3 tbsp. tomato paste
- 1 cup chicken stock
- 1½ cups cheddar cheese, shredded
- 14 six inch flour tortillas
- 1 cup Monterey Jack cheese, shredded
- 1 cup sour cream
- 1 cup cherry tomatoes, halved
For the Green Chili Sauce:
- 1 tbsp. extra virgin olive oil
- 1 cup minced onions
- 2 tbsp. minced garlic
- ½ cup tomatoes, seeded and chopped
- 7 ounces canned chopped green chilies, drained
- ½ cup chicken stock
- ½ cup heavy cream
- ½ tsp. each cumin powder, chili powder, and paprika
- ¼ tsp. kosher salt
- 1½ cups Monterey Jack cheese
Instructions
- Begin by making the chicken filling: In a Dutch oven over medium heat, heat the oil. Dry off the chicken thighs with paper towels and sprinkle on all the spices. Add a couple of chicken thighs at a time and brown on each side. Remove the thighs to a plate after they're browned. After all the chicken is browned put it back in the pot.
- As the chicken browns, in a food processor, finely chop the cilantro, tomatoes, tomato paste, and chipotles. Add this to the Dutch oven, along with the browned chicken and the chicken stock. Simmer, covered, on low heat, for 50 minutes.
- While the chicken braises, make the Green Chile Sauce : In a large skillet on low heat, heat the oil and cook the onion and garlic until it's soft, about ten minutes.
- Add the tomato, green chilis, chicken stock, heavy cream, and spices. Simmer ten minutes, or until the sauce thickens up quite a bit. Remove the sauce from the heat and stir in the cheese.
- Preheat the oven to 350 degrees, and grease a 9×11 baking dish with butter.
- When the chicken is done, remove the chicken and shred it. Put the shredded chicken in a bowl. Stir in a cup of the braising liquid and the cheddar cheese.
- Fill each tortilla with some of the filling, and roll it up. Place them close together in the baking dish seam side down. Pour the Green Chili Sauce over the rolled up tortillas, and then sprinkle on the cheese. Bake for twenty minutes.
- Top the enchiladas with the tomatoes and sour cream and serve.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
