Recipe #8: Green Chile Chicken Enchiladas

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. I’ve been making this recipe for years and it’s always one of my favourites. To me, the secret is in the sauce. Read on to find out what it is!

Ingredients:

For the filling:
2 lb organic chicken breast, cooked
1 cup fresh spinach
1/2 cup corn
3 garlic cloves, minced
2 tsp cayenne pepper (more if you like it spicy)
2 tsp paprika
2 tsp cumin
2 tsp garlic powder
sprinkle of salt and pepper
1 tbsp avocado oil
8 tortillas

For the sauce:
16 oz sour cream
1/4 cup of milk
4 oz hatch green chiles
4 oz tomatillo sauce
1/2 cup of monterrey jack shredded cheese
1/3 cup colby jack cheddar cheese

Directions:

Pre-heat oven to 350 and butter or oil a large casserole dish. Set dish aside.

Sprinkle the cayenne, garlic powder, cumin, salt, pepper on the chicken breast and place on a cookie sheet. Bake in the oven for 20 minutes or until internal temperature is 165 degrees. Once cooked through and cool enough to handle, chop chicken into bite sized pieces.

Put a saute pan on medium heat and cook the spinach and corn with the avocado oil and garlic cloves.

While the chicken is cooking, put a saucepan on low-medium heat. Add the spinach and corn with a little salt and pepper and saute for a few minutes. Set aside.

Add all the sauce ingredients and whisk until thoroughly mixed (about 5 minutes). Take off heat and set aside.

Assemble your enchiladas: pile chicken, spinach, and corn onto a tortilla, roll up, and place seam side down.

After layering all the enchiladas in a pan, pour the cheesy sauce to completely cover the enchiladas.

Bake for 20-25 minutes.

Let rest for five minutes before serving. Optional: add fresh tomatoes, avocado, pickled jalapenos and/or cilantro on top. Enjoy!