What sounds better than warm, gooey, hearty chicken enchiladas in this cold winter weather? These enchiladas are made from scratch and will make any mouth happy. Kick up the spice with cayenne, or keep it mild with extra colby jack cheese. However you like it, you can modify the recipe! It’s not only one of my favourites, but my boyfriend’s super sweet parents said it’s one of the best enchiladas they’ve ever had! To me, the secret is in the sauce. Read on to find out what it is!
For the filling:
1 lb of organic chicken breast
1 pkg of fresh spinach
2 tsp cayenne pepper
2 tsp sea salt
2 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
For the sauce:
2 tbsp butter
1 tbsp flour
1/4 cup of milk
3/4 cup chicken broth
8 oz sour cream
2 tins of hatch green chiles
1 can of tomatillo sauce
1/3 cup of monterrey jack shredded cheese
1/3 cup colby jack cheddar cheese
1 can of organic refried beans
- Pre-heat oven to 375 and butter a large casserole pan. Set aside.
- Cut the chicken into cubes and coat toss with garlic and onion powder, salt, black pepper, and cayenne.
- Heat coconut oil in a large stir-fry pan. Cook the chicken for 6 minutes on medium. Set aside.
- Heat a saucepan and melt the butter. Add flour and whisk to make a roux.
- Add milk and chicken broth slowly and whisk.
- Add tomatillo sauce and hatch green chiles. Stir frequently and simmer for 10 minutes.
- Add sour cream and cheeses and allow to melt (5-6 minutes).
- Assemble your enchiladas: pile chicken and fresh spinach onto a tortilla, roll up, and place seam side down.
- After layering all the enchiladas in a pan, spread the refried beans in one layer, and lastly, pour the cheesy sauce over.
- Bake for 25 minutes.
- Let rest for five minutes before serving. (Optional: add fresh tomatoes and cilantro on top). Enjoy!