For quite a while, the B Family lived in the great state of New Mexico, known for its annual Ballon Fiesta, tv darling Breaking Bad, and Chile peppers.
For those who have never tried them, Chile peppers aren’t jalapenos. They have heat, but you can get them in mild or hot, and they add a depth of flavor that you don’t get from the more typically hot peppers. Even if you are not a fan of spicy food, you need not fear the Chile.
There are two types of Chile peppers, Green and Red, and the debate about which is better is a heated one. I love both, but Green Chile lends itself to so many culinary options. New Mexicans haven’t met a food they don’t love to put Chile on. There are the meals that revolve around Chile (Green Chile Stew, Posole, Chile Rellenos, Tamales, Huevos Rancheros) and classic American favorites brought to new heights with Chile (Burgers, Pizza, Chicken Noodle Soup, Apple Pie). The third category of Chile goodness is one I think of as “Things I used to eat without Chile but now the absence of Chile ruins the whole meal”. Looking for a shorter title for that.
The star of this category is the Chicken Enchiladas. You can make Chicken Enchiladas without chile, but why would you want to? They add the perfect compliment to the dense creaminess of the cheese, and fluffiness of the flour tortillas. I make my own Green Chile Sauce for the enchiladas, and smaller batches of this sauce would be delicious over eggs or Mac & cheese, if you’re looking to add some ( but not too much) spice to your menu.
If you’re local to NM or Colorado, by all means use fresh, recently roasted green Chile for this recipe. For those of us far away from the Southwest, grab a can at your local grocery store.
Green Chile Chicken Enchiladas
You’ll Need: a 9×13 dish, a large pan, spatula, a large bowl, cutting board, knife
- 3 cups chicken breasts (usually 2 1/2-3 breasts)
- 3 cups Cheddar cheese (can substitute cheddar jack or Mexican blend)
- 2 cups Monterey Jack Cheese (can substitute Mozzarella or Cheddar Jack)
- 1 1/2 cup chicken stock (for creamier sauce, use 1 cup chicken stock, and 1/2 cup milk)
- 7 oz can Green Chile Peppers
- 1 tbsp of butter
- 3 tbsp of butter
- 3 tbsp of flour
- 2 cloves minced Garlic (1 tsp)
- 2 tsp Mexican Spice Blend
- 1/2 tsp salt
- 7-10 flour tortillas
- Cooking spray
Half your chicken breast for an even cook.
Drop 1 tsp on butter onto a large heated pan.
Fit as many breasts halves in the pan as you can. Sprinkle 1/2 tsp of Mexican blend on the uncooked side.
Depending on stovetop heat, breasts should cook 5-7 minutes. Flip and sprinkle the other 1/2 tsp of Mexican blend on the cooked side of the breasts. Don’t worry if some spice gets in the pan.
While the breasts are cooking, shred your cheddar, and place just the cheddar into a large bowl.
Shred your two cups of Monterey Jack and set aside.
As your chicken is done cooking, take off heat and let rest on a separate plate. Depending on chicken amount/size, you may need do another batch on the stovetop.
Lower the heat on the pan, and add 3 tbsps of butter. Let melt completely.
Add three tbsp of flour, and mix well. When the butter has thickened, add 1 1/2 cups of chicken stock. Stir well.
Add minced garlic, salt, and Green Chiles. Stir well, and turn off heat.
When the chicken has rested for a few minutes, chop into chunks. I like mine a few inches long, but it’s whatever your preference is.
Put cut, warm chicken in the bowl with cheese. Stir well, and let sit.
Preheat the oven to 350 degrees.
Spray baking dish with cooking spray.
Lay a tortilla flat on the cutting board. Fill with cheese chicken mixture and roll up. Place rolled enchilada in baking dish.
Depending on how much you fill your tortillas, do this 6-9 more times. I wouldn’t recommend less than 7, but more than 10 and they’ll be dry.
Pour Chile sauce over the enchiladas, making sure to use your spatula to coat evenly, making sure sauce gets into the cracks between enchiladas and the spaces between the enchiladas and the sides of your baking dish.
Sprinkle Monterrey Jack evenly over the enchiladas.
Bake for 20 to 25 minutes. Cheese should be bubbly, slightly browned.
Let cool for a few minutes, or don’t. Eat all that warm, delicious Chile, cheese, chickeney goodness right away.
Are you a big Green Chile fan? How do you normally make enchiladas? Tell me all about it after the jump!
Kristen B. is wife to the best Prince around, mama to the spunkiest little princesses, and lover of all things Disney. She started her savings journey three years ago and is now dedicated to making her family’s wishes come true one coupon at a time. She is so excited to take her love of saving to the next level and share her journey with you! Click here to catch up on Kristen’s Savings and join in on your own savings adventure!