Sweet Green Chile Chicken Enchiladas
Ingredients
Chicken
- 1½-2 lbs. chicken breast, diced (4-5 chicken breasts)
- 1 tbsp. olive oil
- 1½ tsp. garlic salt
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. pepper
- 1/2-1 cup water
Enchilada Ingredients
- 8-12 flour tortillas
- 1 cup cooked rice
- 1 cup black beans
- 3 cups shredded cheese, divided
- 2 cans (4 oz.) green chiles
- 1 jar (16 oz.) salsa verde (mild)
- 1/3 cup white sugar
- 1 cup heavy cream (or half+half)
- 1 lime, juiced
- cilantro, for topping (optional)
- lime juice, for topping (optional)
Instructions
Chicken
- In a large nonstick skillet over medium-high heat, add olive oil and diced chicken breast. Heat until chicken is cooked through.
- Add spices and water. Continue to cook until chicken is coated in herbs and water has reduced. Remove from heat and set aside.
Sweet Green Chile Enchilada Sauce
- In a medium saucepan over medium heat, combine jar of salsa verde, 1 small can of diced green chiles, lime juice, sugar, and cream. Stir continuously until it's bubbling slightly, and sugar is dissolved well.
- Remove from heat and pour into blender. Blend until smooth (can also use an immersion blender). Set aside.
Enchilada Assembly
- Preheat oven to 325°F. Spray a 9x13 pan with cooking spray.
- In a large bowl, combine cooked chicken, 1 cup of cheese, 1 can of diced green chiles, black beans, and cooked rice. Mix well.
- Place a flour tortilla in one hand, and scoop 1-2 heaping scoops of the enchilada filling into the tortilla. Spread it evenly, vertically, along the tortilla. Roll it up well and place in the prepared 9x13" pan.
- Continue filling and rolling until pan is full. Pour sauce over enchiladas, then top with remaining 2 cups of cheese.
- Bake in preheated oven 15-20 minutes, until cheese is bubbling and/or golden brown.
- Remove from oven and top with fresh cilantro and/or more lime juice. Enjoy!