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Green Chile Chicken Enchiladas Recipe

The double dose of green chiles in these enchiladas is a delicious taste of Colorado!
Dinner

Servings

6 - 8 servings

Prep Time

30 minutes

Cook Time

30 minutes

Difficulty

Medium


Ingredients

  • 1 tin WBP green chili spice blend
  • 1/4 cup salted butter, softened
  • 12 6-inch corn tortillas
  • 1 lb boneless, skinless chicken breast
  • 1/2 cup sour cream
  • 4 oz. pepper jack cheese, shredded
  • 4 oz. cotija cheese, crumbled
  • 2 green onions, chopped
  • 8 oz canned or frozen sliced green chiles
  • 2 tbsp cooking oil
  • 2 tbsp all-purpose flour
  • 1 cup water
  • 1 bunch fresh parsley, chopped

Featured WBP Products

Green Chili Spice Blend
4.95

Green Chile Chicken Enchiladas Recipe

The double dose of green chiles in these enchiladas is a delicious taste of Colorado!
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Instructions

  1. Combine 1/2 WBP spice tin (about 2 tbsp) with softened butter. Spread liberally over chicken. Set aside.
  2. Heat a large skillet over medium-high. Toast tortillas dry in the skillet for 30-60 seconds each side. Wrap in foil to from drying out and set aside.
  3. Turn the skillet to medium and add chicken breast. Cook about 5-7 minutes each side or until cooked through. Transfer to clean cutting board and let cool.
  4. While chicken is cooking, add chilis to blender and puree until smooth. Add cooking oil, flour, and half of remaining spice tin (about 1 tbsp) to a small sauce pot. Cook over medium heat until mixture begins to bubble, stirring constantly.
  5. Add chilis and water to sauce pot and whisk to combine. Allow sauce to return to a simmer, stirring often. Once at a simmer, turn off heat and set sauce aside.
  6. Preheat oven to 350 degrees Fahrenheit. Add sour cream, pepper jack, and remaining spice blend to a large bowl. Finely dice or shred the chicken and add to bowl. Combine.
  7. Assemble enchiladas by adding about 1/4 cup chicken filling to the center of the tortilla and roll closed. Place filled tortillas in a casserole dish, seam side down.
  8. Pour prepared green chile enchilada sauce over the enchiladas. Bake for 30 minutes, or until sauce bubbles around the edges. Garnish with cotija cheese and parsley.

Recipe Notes

The double dose of green chiles in these enchiladas is a delicious taste of Colorado!


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