Green Chili Chicken Enchiladas

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Green Chili Chicken Enchiladas

  Sauce

3 tomatillos

1 vine ripe tomatoe

1 Anaheim  chili 

1/3 cup chopped cilantro

1/2 lime, juiced

4 cloves garlic

4 mint leaves

Salt

1/4 cup white balsamic

  
Filling

2-3 large chicken breast

1 tablespoon chipotle powder

1/2 teaspoon garlic powder

2 tablespoons olive oil + 2 tablespoons

1 jalapeño 

2 dried smoked chili (your choice) 

1 package fresh spinach

1 large white onion 

10 Corn or flour tortillas

Monterrey jack cheese 

  
In a blender add all the ingredients. Blend until it is a liquid. You will have to stop and push the ingredients towards the bottom. Set this aside. 

Season each side of the chicken with the chipotle and garlic powder and a pinch of salt. Place the chicken in a baking dish and drizzle with olive oil. Dice the jalapeño and the smoked chili and sprinkle over the top. Bake at 350 for 25-30 minutes. Once the chicken breasts have been cooked remove and let rest for 5 minutes. Chop the chicken into thin strips. 

  
Meanwhile, while the chicken cooks. Heat a skillet with 2 tablespoons of olive oil. Julienne the onion and place into the hot skillet. Add a pinch of salt and swear the onions. Once the onions have started to brown. Place the entire package of spinach in the skillet and wilt. Turn off the heat. 

  
To assemble, place a couple of strips of chicken into a tortilla, add the spinach and onion mixture. Roll the tortilla and place into a baking sheet. Right next to each other. 

  After you have filled the baking dish, spoon over the sauce on top of each tortilla. Spread evenly. Drizzle any extra sauce over the top. 

  Place shredded cheese over the top and place in an oven for 15 minutes at 350 degrees. 

  
Garnish with fresh jalapeño, cilantro, and sour cream. 

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