Green Chile Chicken Enchiladas

COVID-19 lockdowns resulted in my “sheltering in place” in Boston and my inability to go home to Texas to see my parents. I am coping by cooking plenty of tex mex in the apartment (and drinking plenty of sangria while doing so). The age of breadmaking during quarantine is over – its enchilada time. I paired my enchiladas with some sangria from Mija, that they so kindly sent to me to survive this isolating time.

Ingredients

  • 1 package corn or flour tortillas (you probably need about 10-15, depending on your dish)
  • 1 lb chicken (shredded breast or ground)
  • 2-3 long green peppers (or poblanos; chopped)
  • 1/2 white onion (chopped)
  • 1 can green enchilada sauce
  • 1 can green chiles
  • 1 cup corn (frozen is fine)
  • 2 cups mexican blend shredded cheese
  • 1/2 c sour cream
  • lime juice
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • salt
  • pepper

Garnish (dealer’s choice)

  • Cotija/Queso Fresco/Queso blanco
  • Sour cream and lime juice mix (crema)
  • Fresh cilantro
  • scallions (just greens)
  • Avocado/guacamole

Instructions

  1. Preheat oven to 350 and prepare a 9×13 baking dish by greasing the sides (I use PAM) and pouring a thin layer of enchilada sauce to coat the bottom.
  2. In a large skillet, add a small amount of olive oil and cook the onions, peppers, and corn about 3-4 minutes or until onions and peppers are soft and fragrant.
  3. Add chicken and spices to skillet. Mix until well incorporated and remove from heat. Let cool 5-10 minutes or until just warm.
  4. Mix 1/2 c sour cream and 1 c shredded cheese into the chicken/pepper mixture. Filling should be a thick consistency.
  5. Scoop a layer of filling into each tortilla (how much you use is up to your preference) and roll tortilla tight. Corn tortillas may crack, so be gentle.
  6. Place rolled tortillas tightly together in your dish. Try to fill every inch.
  7. Top uncooked rolled tortillas with remaining enchilada sauce, remaining shredded cheese, and the canned green chiles.
  8. Bake, covered in foil, about 25-35 minutes. Cheese should be melted and bubbly when foil is removed.
  9. Cook for an additional 10-15 minutes, uncovered, or until cheese has browned a bit.
  10. Let cool. Top with whatever you’d like! I made mine cilantro-free.

One thought on “Green Chile Chicken Enchiladas

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