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.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Tex-Mex

Servings 7

Equipment

• 9×11 baking dish
• Food processor

Ingredients

  

1x2x3x

• 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.

Keyword Chicken

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Chicken Stock

Homemade chicken stock

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 8 cups

Ingredients

  

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• 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.

Keyword chicken soup, chicken stock, stock

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Tomato and Oregano Chicken Margherita is one of our favorite summer chicken dinners. I love this dish for several reasons. First of all, my family loves fried chicken cutlets, so this recipe always makes them happy. Secondly, this recipe uses ingredients I always have on hand. That makes it fairly inexpensive to prepare. Thirdly, I love that this dish is somewhat quick to prepare. It only takes 40 minutes from start to finish. And, lastly, this dish really highlights all the fresh tomatoes that are so delicious right now.

The Equipment I Used

• A Cast Iron Skillet- I always fry my chicken cutlets in a cast iron skillet. But, you can use any large skillet. You could also skip the breading and frying and just grill your chicken. That would be absolutely delicious.

The Ingredients Needed for Tomato and Oregano Chicken Margherita

• Chicken- Use boneless, skinless chicken breasts. I like Bell and Evans Organic chicken.
• Breadcrumbs- I use 4C plain breadcrumbs.
• Fresh Herbs- These add so much fresh flavor to the breading. But, you can skip the herbs, or used dried herbs.
• Fresh Oregano- I use this for the Tomato and Oregano Salad. You could also use basil.
• Oil- Be sure and use vegetable oil to fry your chicken. Olive oil won’t get hot enough to crisp up your chicken.
• Mozzarella Cheese- Try and use fresh mozzarella if you can.
• Balsamic Glaze- You can find this near the vinegars in your market.
• Tomatoes- Use the best and ripest tomatoes your can find.

How I Made my Chicken

• First, I made the Tomato-Oregano Salad.
• Next, I fried my chicken. It’s important not to overcrowd your pan. Just fry two cutlets at a time.
• Then, I topped my chicken with the mozzarella and baked it for just a few minutes.
• Finally, I added the balsamic glaze and Tomato and Oregano Salad.

If you like fried chicken cutlets, you need to try this fresh and delicious Tomato and Oregano Chicken Margherita.

Tomato and Oregano Chicken Margherita

Breaded and fried chicken cutlets topped with fresh mozzarella cheese, diced tomatoes and fresh oregano, and balsamic glaze.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Ingredients

  

1x2x3x

• 2 boneless, skinless chicken breasts
• ⅔ cup all purpose flour
• ½ tsp. kosher salt
• 2 eggs, beaten
• 2 cups plain breadcrumbs
• ¼ tsp. each red pepper flakes and black pepper
• 2 tbsp. each minced fresh rosemary, thyme, and oregano
• 1 cup grated Parmesan cheese
• 1 cup vegetable oil
• ½ pound fresh mozzarella cheese
• 2 tbsp. balsamic glaze

For the Tomato-Oregano Salad:

• 1 cup tomatoes, seeds removed, and diced
• 2 tbsp. oregano leaves
• 1 tbsp. extra virgin olive oil
• ⅛ tsp. each kosher salt and black pepper

Instructions

 

• Begin by making the Tomato-Oregano Salad by mixing all the ingredients together in a bowl.
• Preheat the oven to 350 degrees.
• Split each breast in half, so that you have four thin cutlets. Using a meat pounder, pounds the cutlets a little thinner. Prepare a dredging station with three bowls: fill the first bowl with the flour and half of the salt and all of the black pepper. Fill the second bowl with the eggs. Fill the third bowl with the crumbs, the rest of the salt, the red pepper flakes, the minced garlic, the herbs, and the Parmesan.
• Heat a cast iron skillet with a quarter inch of the vegetable oil on medium heat. The oil is ready when a small piece of chicken sizzles immediately. Dip each piece of chicken in each of the three bowls, starting with the flour and ending with the crumbs. Fry two cutlets at a time until they're golden brown on each side and cooked through.
• Place the cooked chicken on a wire rack over a baking pan. Top each cutlet with some torn mozzarella, and bake it for five minutes, or until the cheese is melted. Drizzle each cutlet with the balsamic glaze and top with some Tomato-Oregano Salad.

Keyword Chicken

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