Cheesy and creamy, these green enchiladas are one great definition of comfort food! In this recipe from Whisk, green enchilada sauce is enhanced with a filling of grilled and diced chicken, white beans, green chiles, cheese, onion, garlic, herbs and sour cream.
The enchiladas can be baked in a standard 9-by-12-inch casserole pan, or they can be divided among four individual baking dishes. After baking, garnish with fresh cilantro. So tasty!
Green Chicken Enchiladas
Makes 8 enchiladas
Enchiladas:
2 garlic and lime grilled chicken breasts (cooked and sliced)
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 4-ounce can diced green chiles
1 can white beans, rinsed and drained
2 cups Monterey Jack cheese, shredded
1 28-ounce can green enchilada sauce
1 cup sour cream
Garnishes: Lime wedges, fresh cilantro leaves, pickled jalapeños, hot sauce
Garlic and Lime Grilled Chicken
6 chicken breasts (Make all and use for other recipes later in the week)
1 tablespoon lime zest (about two small limes)
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon kosher salt
1/2 cup vegetable oil
2 tablespoons fresh lime juice
Garlic & Lime Grilled Chicken Directions:
1. In a small bowl, combine the lime zest and the marinade spices: chili powder, garlic powder, paprika, cumin, sugar, pepper, and salt. Stir together until evenly mixed.
2. Place the chicken breasts in a large bowl or in a sealable bag inside of a large bowl. 3. Pour the vegetable oil and lime juice over the chicken, then sprinkle with the spice mixture.
4. Rub the chicken with the spices until it is completely coated.
5. Cover the chicken and refrigerate. Marinate the chicken in the refrigerator for 3-4 hours or overnight.
6. Fire up the grill! Heat the grill; ensure your grill grates are clean and well-oiled.
7. Grill the chicken over direct heat until the internal temperature reaches 165 degrees F, turning as needed.
8. Remove the chicken from the grill and let it rest for 10 minutes.
9. Enjoy the chicken immediately or slice, dice, or shred to use in future recipes.
Enchilada Directions:
1. Preheat the oven to 400 degrees F.
2. Sauté the onion and garlic in a large skillet until the onion is translucent. Season the onions with oregano, cumin, salt, and pepper.
3. Add the green chiles, white beans, 1 cup of grated cheese, 1 cup green enchilada sauce, and 1 cup of sour cream. Stir to combine. Add the diced chicken and fold together until combined.
4. Spoon 1 cup of enchilada sauce around the bottom of the pan.
5. Fill the tortillas with a scoop of the chicken mixture and roll up tightly. Place the stuffed tortillas seam side down in the pan. Pack the pan tightly.
6. Spoon more enchilada sauce on top of the rolled tortillas. Sprinkle one more cup of grated cheese on top.
7. Bake for 20-25 minutes or until the cheese has started to brown and the enchiladas are bubbling.
8. Serve warm with your choice of garnishes.
About Whisk
A welcoming community for home cooks and professional chefs alike, Whisk is stocked with thousands of unique, high-quality kitchenware and entertaining items. A variety of cooking classes are held every month, suitable for all levels of culinary expertise.
316 Colonades Way, Cary
(919) 322-2458
whiskcarolina.com
