Food, Wine, Rock & Roll

Part food blog, part jam session

The original for this dish came from a recipe I found in a cookbook published by a group of women in my hometown.  After making it a few times, I decided to start playing with it & adding some of my own ideas.  Through a great deal of experimentation and alterations, I finally arrived at this recipe.  It is a major favorite in my home but I can only make it when I really have plenty of time because it takes a few hours, primarily in the prep time.  Once everything is prepared, it takes almost no time to actually cook.  Time aside, this is a delicious dish that is completely worth it.

Ingredients

  • 1 tomato, chopped
  • 2 jalapenos, seeded and chopped (keep a few seeds for added heat)
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, minced
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 1 lb chicken breasts
  • 1 (4 oz) can chopped green chilies
  • 1 (10 oz) can green chili enchilada sauce
  • 1 (5 fl oz) can evaporated milk
  • 6 flour tortillas
  • 2 1/2 cups shredded Mexican blend cheese, divided
  • Cooking spray

Preparation

Filling:

Cut chicken breasts into 1 inch cubes.

Mix chicken, tomato, onion, garlic, cilantro, chili powder, cumin, cayenne pepper, 1/2 teaspoon of salt, and pepper in a large sauce pan.  Fill sauce pan with just enough water to cover all ingredients.  Cover.  Boil over medium-high heat until chicken is cooked (about 10-15 minutes).

Drain water and remove chicken pieces, reserving about 1 cup of vegetable mix.

Chop or shred chicken pieces.

In a medium bowl, combine the can of chopped green chilies, vegetable mix, chicken, and remaining 1 tsp. of salt.

Sauce:

In a shallow dish, combine the green chili enchilada sauce and evaporated milk.  Gently stir together until the heavier enchilada sauce fully mixes with the evaporated milk.

Enchiladas:

Preheat oven to 425 degrees.
Dip each tortilla in the enchilada sauce mixture.  Fill with a handful (roughly 1/3 cup) of the filling mixture.  *Note: if you use your hands for this process, wash your hands frequently or wear rubber gloves in order to avoid the oil from the jalapenos soaking into your skin.*  Sprinkle the mixture with the shredded cheese (about 1/4 cup).  Roll enchiladas and place seam-side down in a sprayed 13×9 inch baking dish.

Pour remaining sauce mixture over the top of the enchiladas.  Sprinkle with remaining cheese.

Bake for 15 minutes.

Drinks

A Mexican meal requires a Mexican beverage.  As with an earlier dish, I really like to pair this meal with a good Mexican beer.  My favorite for this alternates between the Dos Equis Lager and a nice, cold Corona with a splash of lime.  Once the meal is in the oven, I sometimes like to switch over to my husband’s amazing home-made margarita, which I have lovingly named the “Not Your Mama’s Margarita.”  It uses only the most basic ingredients for a margarita: fresh squeezed lime juice, simple syrup, and high quality silver tequila (full recipe will be posted at some point in the future).  I reserve the margarita until after the cooking is completed because there is a strict two drink limit….seriously.

Music

A dish that takes this long to prepare needs a very long album to listen to while cooking.  No, I’m not going with the obligatory Led Zepplin Four which features “Stairway to Heaven,” which is a really good album but still isn’t long enough to hold up to this recipe.  For this, I always like to put on the 2005 live album Freak & Roll into the Fog by my #2 favorite band of all time: The Black Crowes.

One Response to “Green Chile Chicken Enchiladas”

  1. I’ve been looking so long for nice recipes. Thank you.

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