I made green chile (or chili, chilli, chilie, chillie) enchiladas the other night and they were delicious. These enchiladas used to be a mainstay around our house until I read the ingredients to the canned enchilada sauce that I used. High fructose corn syrup, artificial colors, etc.
Since D and I both love them, I decided to try my hand at making them from scratch and they turned out fabulously. It seems like a lot of steps and ingredients but I made the whole dish from start to finish in about 40 minutes and for roughly the cost of making it from the cans (the chiles were on sale at Sprouts). What I really loved is the super green color. Much more green than the stuff out of the can and I didn't use any artificial colors.
- 6 Anaheim chiles
- 1 tbsp canola oil
- 2 cups chopped onion
- 3 jalapeños, seeded and chopped
- 2 garlic cloves, minced
- 1 tsp corn starch
- 3 tsp cold water
- 1/2 teaspoon salt
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 3 tbsp fresh cilantro
- Preheat broiler.
- Place chiles on a foil-lined baking sheet; broil 14 minutes or until blackened and charred, turning after 7 minutes.
- Peel and discard skins.
- Seed and chop chiles.
- Heat canola oil in a medium saucepan over medium-high heat.
- Add onion and jalapeños to pan; sauté 5 minutes or until tender.
- Add garlic; sauté for 1 minute.
- Stir in flour; cook 1 minute.
- Add 1/2 of the chiles, salt, and broth; bring to a boil.
- Reduce heat, and simmer 15 minutes, stirring occasionally.
- Place the chile mixture in a blender with the fresh cilantro. Blend until smooth.
- Remove from heat; cool completely.
Green Chile and Chicken Enchiladas
- 2 lbs raw chicken, diced (I used breasts)
- 1 (8 oz) package of reduced-fat cream cheese, cut into cubes
- reserved half of chopped chiles
- 12 corn tortillas
- 1 recipe for green enchilada sauce
- 3/4 cups of shredded cheddar or monterey jack cheese
- Preheat oven to 400 degrees
- Spray 13x9 glass baking dish with cooking spray or line with foil
- Cook chicken over medium-high heat in a non-stick pan until it's no longer pink in the middle
- Add cream cheese and reserved chiles and stir until cream cheese is melted
- Spread 1/2 cup of enchilada sauce in bottom of the baking dish
- Line bottom of baking dish with 6 tortillas.
- Spoon chicken mixture onto tortillas
- Top with remaining 6 tortillas
- Spread rest of enchilada mixture onto to tortillas
- Top with cheese
- Bake for 20 minutes or until cheese melted and starting to brown
In the end, you get something like this:
Look at that green color!
The final product - look at those layers