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Green Chili and Grilled Chicken Enchiladas

5 from 1 vote
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: chicken enchilada, enchilada recipe, green chili, grilled chicken enchilada, grilled chicken enchilada recipe, grilled chilis, spicy chicken, spicy chicken enchilada, spicy enchilada, very spicy enchilada
Servings: 4 people
Author: Olive
I ‘m so glad I did this month’s Daring Cooks’ challenge; it was very, very good- hot and spicy delicious to the max! 😉
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Ingredients (click ingredient to buy it)

Instructions

FOR THE FRESH CHILIS:

  • Coat each chili with a little vegetable oil.
  • If you are doing only a couple of chilis, using the gas stove is enough.
  • For larger batches (like in this recipe), grilling or broiling is faster.
  • Lay the oiled chilis on the grill or baking sheet (line pan with aluminum foil for simpler clean up).
  • Place the grill or broil close to the element, turning chilis so they char evenly.
  • They should be black and blistered.
  • As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic or close up in a paper bag.
  • Let them rest until they are cooler.
  • Open the chili and remove the seeds.
  • Turn the chili skin side up and with a paring knife scrape away the skin.
  • Sometimes it just pulls right off, sometimes you really have to scrape it.
  • Do not rinse!

FOR GREEN CHILI SAUCE:

  • Put a medium sauce pan of water on to boil and remove the papery outer skin from the tomatoes.
  • Boil the tomatoes until soft, 5 to 10 minutes.
  • You can also grill the tomatoes until soft.
  • Drain and puree in a blender or food processor.
  • Return the tomatoes to the sauce pan along with the chicken broth, chopped green chilis, minced onion, oregano, garlic, salt and pepper.
  • Bring to a boil over medium high heat and then reduce the heat and simmer for 10 minutes.
  • Add the cornstarch / water mixture and stir well.
  • Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, then another 10-15 minutes.
  • Adjust seasonings and add hot sauce if you want a little more heat.

FOR GREEN CHILI AND GRILLED CHICKEN ENCHILADAS:

  • Preheat oven to 450 degrees F.
  • Coat the chicken with olive oil and season well with salt and pepper.
  • Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.
  • Cool and then slice into thin strips or shred.
  • In a small skillet, heat 3 tablespoons oil over medium high heat until very hot.
  • Dip the edge of a tortilla into the oil to check, it should sizzle immediately.
  • Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).
  • Then drain on paper towels.
  • Add oil as needed and continue until all 12 tortillas are done (I skipped this part since i made my own tortilla at the same time).
  • Instead of stacking the tortillas, I rolled them so it'll fit in my baking dish.
  • Pour half of the green chili sauce in a 9x13 baking dish.
  • Reserve half for topping.
  • I made 8 tortillas, so i divided the grilled chicken and half of the cheeses into 8 portions.
  • Lay tortilla wrap on a work surface, put chicken and grated cheese.
  • Roll and put on the baking dish with sauce seam side down.
  • Repeat with the remaining tortillas.
  • When done, pour the other half of the sauce over the top with the remaining cheese.
  • Bake until the cheese becomes bubbly. SERVE HOT!
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!