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.


  • 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



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.


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.


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.


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.


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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