A quick and easy dish that tingle your taste buds. This chicken and cheese stuffed tortillas are baked beneath a creamy sauce cooked with hot green chilis. A perfect dinner idea that will leave you salivating. This Chicken & Green Chili Enchiladas is the ultimate comfort food. Super satisfying, packed with amazing flavors, and insanely delicious! Easy to adjust according to your taste. Enjoy!
2 tablespoons olive oil
2 1/2 tablespoons flour
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon salt
2 cups vegetable broth
1 tablespoon apple cider vinegar
Salt & pepper to taste
How to make Chicken & Green Chili Enchiladas
Step 1: To begin, prepare your chicken. Braised 3 chicken breasts in broth with garlic, onion, black pepper, cayenne, poultry seasoning, and cumin. Cook the breasts for about 45 to 50 minutes. Once cooked, let the chicken cool before shredding. Set aside about half a cup of cooking liquid to add to the chicken moisture.
Step 2: Heat the olive oil in a heavy pot. Once hot, add the flour and all the dry seasoning. Whisk for 2 minutes before adding the tomato paste and vegetable broth. Let it simmer for approximately 5 minutes while whisking often. Once the mixture starts to thicken turn off the heat, then, stir in the apple cider vinegar and more salt and pepper to taste.
Step 3: To make the Enchiladas, I use 3 cups of cheese, 1 small can of green chilis, and flour or corn tortillas.
Step 4: Pour just enough sauce to cover the bottom of the pan. Coat each tortilla in the sauce, add in the chicken, and roll-up. Then, place the tortillas in the pan, and pour the rest of the sauce over to cover the enchiladas. Sprinkle the cheese, green chilis, and dried cilantro.
Step 5: Place inside the oven and bake at 350 degrees for about 25 minutes until heated through.
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!