Easy Green Chili Chicken Enchiladas
Servings 4
Ingredients
- For chicken
- 3 Tablespoons of olive oil
- ½ yellow onion diced
- 3 skinless boneless chicken breasts
- 2 Teaspoons of cumin
- 1 Teaspoon of ground chili powder
- 1 Teaspoon of dried oregano
- 1 Teaspoon of garlic powder
- 1 Teaspoons of kosher salt
- ½ Teaspoon of ground black pepper
- 1 4.5 Oz can of green chilis
- ½ Lime juiced
- 1 Cup of chicken broth
- 1 Cup of light beer
- For Green Enchilada Sauce
- 10 Tomatillos husked and rinsed
- 1 small yellow onion peeled and chopped
- 1-2 jalapeños deseeded and depending on how spicy you like your sauce!
Olive oil
- 1 Teaspoon of salt
- 1 Teaspoon of ground cumin
- 1 Teaspoon of garlic powder
- Handful of fresh cilantro leaves
- ½ Lime juiced
- ½ Cup of chicken broth
- For Enchiladas
- 1-2 cups shredded Mexican or Monterey jack cheese
- 8-10 Medium corn tortillas
Mexican Cream or Sour Cream
Fresh Cilantro
Instructions
- For Chicken
- Season chicken with cumin, chili powder, oregano, garlic powder and salt generously on both sides. In a large Dutch oven or braiser, drizzle with olive oil and sauté onion on medium heat until translucent, 3-4 minutes. Remove onions from braiser and set aside in separate bowl. Sear chicken on each side for 3 minutes, chicken will cook through during the full braise.
- Add back in the onions and green chiles, lime juice, chicken broth and beer. Cover with enough beer and chicken broth so the chicken is covered half way. Gently stir and bring to a simmer, reduce heat to medium-low, cover braiser and cook for 30-40 minutes. Remove chicken and shred with two forks. Return chicken back to braising liquid and toss well.
- For Enchilada Sauce
- Preheat oven to 400 F. On a parchment lined baking sheet add on peeled tomatillos, jalapeno, and onion for enchilada sauce. Drizzle with olive oil and gently rub each ingredient. Bake for 15-20 minutes or until tomatillos are tender and golden. Remove from oven and set aside.
- In a blender or vitamix blend together roasted tomatillos, yellow onion, jalapeno (reserve 1 jalapeno and taste test before adding the 2nd), salt, cumin, garlic powder, cilantro, lime juice and chicken broth and blend until smooth. Taste test for more salt and more spice once blended.
- For enchiladas
- Preheat oven to 350 F
- Pour 1/2 cup of enchilada sauce in the bottom a medium casserole dish. Make a small assembly station of sauce, tortillas, cheese, and chicken. Dip each tortilla lightly into sauce and fill with a small handful of cheese and 1/4 to 1/2 cup of shredded chicken. Roll each tortilla and arrange in baking dish. Top enchiladas off with remaining sauce and an even layer of shredded cheese.
- Bake for 15-20 minutes or until cheese is browned and melted on top! Top baked enchiladas off with a drizzle of sour cream, fresh cilantro, jalapeños and sliced radishes for the ultimate garnish.