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