Wanted to share my wife’s Green Chile Chicken Enchiladas recipe for those interested in this great dish! Please let me know if you have any questions. And I’ll try to remember to add a photo when we make this again. Text is below and Paprika File attached as well.
Using a 9x12 glass casserole dish - serves 8-10
Add chopped green chile, chicken and enough chicken stock to cover to pot along with garlic powder, cumin and salt. Bring to simmer, cooking until chicken is cooked through.
Remove chicken from pot, shred and then add back to pot.
Take 1 cup of broth from green chile broth mixture, adding into measuring glass and create slurry with corn starch . Then slowly add to green chile chicken mixture and allow to simmer until it slightly thickens. Once it begins to thicken, remove from heat and set aside.
Using glass casserole dish, first lay a very thin layer of green chile mixture so tortillas don’t stick, then layer whole tortillas overlapping slightly and torn tortillas to fill in where needed. Next layer of green chile mixture and then cheese to preference. Then repeat until layers are just below top of dish. Last layer will be corn tortillas and remaining sauce.
Cover dish with foil and bake at 350 for about 30 minutes, until center is hot and edges are bubbling. Remove foil and add in one last layer of cheese and finish baking until cheese is melted and remove from oven.
Let dish stand for 5 minutes or so, really, it’s as long as it takes me to fry up a few over easy eggs.
Cut into portions and serve, topped with white onion and over easy egg if you prefer.
NOTE - we are using fresh roasted green chile, so whatever you can find. If needed, and perhaps two cans of diced green chile, 8oz or so. If you do this, you can also use green chile enchilada sauce, 2 15oz cans. Because you will have 30oz of sauce, you will not use the chicken stock or the slurry to thicken.
Green Chile Chicken Enchiladas.paprikarecipes
Using a 9x12 glass casserole dish - serves 8-10
- Whole Green chile - 2 sandwich bags - chopped * see note below
- Boneless, skinless chicken thighs - 4
- garlic powder to taste
- cumin about ½ tsp
- salt to taste
- chicken stock to cover (approx 4 cups)- we use Better than Bouillon
- corn starch
- corn tortillas
- shredded Mexican blend cheese
- Diced white onion
Add chopped green chile, chicken and enough chicken stock to cover to pot along with garlic powder, cumin and salt. Bring to simmer, cooking until chicken is cooked through.
Remove chicken from pot, shred and then add back to pot.
Take 1 cup of broth from green chile broth mixture, adding into measuring glass and create slurry with corn starch . Then slowly add to green chile chicken mixture and allow to simmer until it slightly thickens. Once it begins to thicken, remove from heat and set aside.
Using glass casserole dish, first lay a very thin layer of green chile mixture so tortillas don’t stick, then layer whole tortillas overlapping slightly and torn tortillas to fill in where needed. Next layer of green chile mixture and then cheese to preference. Then repeat until layers are just below top of dish. Last layer will be corn tortillas and remaining sauce.
Cover dish with foil and bake at 350 for about 30 minutes, until center is hot and edges are bubbling. Remove foil and add in one last layer of cheese and finish baking until cheese is melted and remove from oven.
Let dish stand for 5 minutes or so, really, it’s as long as it takes me to fry up a few over easy eggs.
Cut into portions and serve, topped with white onion and over easy egg if you prefer.
NOTE - we are using fresh roasted green chile, so whatever you can find. If needed, and perhaps two cans of diced green chile, 8oz or so. If you do this, you can also use green chile enchilada sauce, 2 15oz cans. Because you will have 30oz of sauce, you will not use the chicken stock or the slurry to thicken.
Green Chile Chicken Enchiladas.paprikarecipes
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