Tangy Chicken Enchiladas
Chicken Enchiladas-Yum!
I lived in New Mexico for a handful of years, and the only thing I loved more than their sunsets was the food. As a central Cali girl, Mexican food was a trip to the local Taco Bell. Seriously. So, when I was introduced to REAL Mexican food smothered in green chile, I was in heaven!
Chicken Enchilada Cravings
While I will admit, I can never top nor come close to replicating any of the mouth-watering dishes I ate there, I do have a go-to chicken enchilada recipe that helps feed my cravings when I get them. Chicken enchiladas oozing with mozzarella really hits the spot.
Here’s What You’ll Need:
Ingredients:
Enchilada Sauce-
- 1 can of green chile or 6 fresh if you have access to them!
- 2 small limes (juiced)
- 1/2 cup cilantro
- 1/8 cup finely chopped onion
- 1 tbsp minced garlic
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 cup vegetable of chicken broth
- 1 tbsp flour
- 1-2 jalapenos finely chopped (this option if you enjoy some extra heat or your chile is pretty mild)
Filling:
- 1-8 oz bag of shredded mozzarella cheese
- 1 bag of corn tortillas
- oil
- 3 chicken thighs or breasts
Preparation:
Sauce:
- In a food processor or blender, add all ingredients except chile. Blend to your desired consistency
- Peel your roasted chile, clean, and dice. If you’re using canned chile, add to sauce mixture after blending (This is my own preference, as I love to have chunks of green chile in my sauce. Feel free to toss it in the blender if you prefer to skip this step)
Chicken:
- If you’re using your instant pot, pour in your broth and add chicken breasts or thighs
- Place the lid on with seal closed
- Set to pressure cook for 10 minutes
- Allow 5 minutes to naturally release
- Turn to manual release thee remaining pressure
- Allow to cool a few minutes before shredding
Preparing the Enchiladas:
- Pre-heat oven to 350
- Heat oil on medium-low in a small pan, roughly 1-2 inches deep
- Place tortillas in, one at a time, flipping after 10-15 seconds
- Roll desired amount of chicken and mozzarella cheese with a dash of sauce in each tortilla and place them side by side in a small casserole dish
- Cover enchiladas in green chile sauce and top with a bit more cheese
- Allow cheese to melt in the oven (roughly 8-10 minutes)
- Serve with a side of sour cream, spanish rice, fresh veggies, or your favorite beans
Sauce Variations
Depending on who’s eating these tangy enchiladas with me, I mix up my sauce accordingly. My daughter isn’t a huge fan of spicy sauce, so if I know she’ll be diving into this dish with us, I l eave out the chile and jalapenos. I have even added a couple tablespoons of sour cream into the blender for a more mild taste. After preparing this portion of the sauce, I set enough aside for her, then toss in my spice! She gets her mild enchiladas, and the rest of us get our tangy, chunky green chile sauce. Win-win!
Let us know how yours turns out!
~ Lisa
