Coxy and I love enchiladas and I probably make them once a month. Lately, we have been eating a lot of the green tomatillo salsa so when I stumbled upon this recipe on Pinterest using green chili’s, I couldn’t wait to try it. The Pin I found and recipe I used was adapted from Keviniscooking.com.
My version went like this.
2 boneless chicken breasts
1 can green enchilada sauce
2 can refried beans
3 cups Cabot Monterey Jack cheese, shredded (it melts the best!)
8 medium tortillas, flour or corn (I used flour)
1 small white onion, chopped
1/4 cup fresh cilantro
2 cloves garlic, chopped
1 jalapeño pepper, sliced and seeded
1 tablespoon olive oil
Garnish: avocado, sour cream, and green chili salsa.
Preheat oven to 325°F.
In dutch oven roast chicken with the olive oil, 1/4 cup of the enchilada sauce, chopped onion and garlic as well as a few slices of jalapeño pepper. Roast about 40 minutes.
Once the chicken is cooked, remove from the oven and shred.
***Turn oven up to 350°F and spray baking dish with cooking spray.
Assemble the enchiladas by filling the tortillas with beans, shredded chicken, enchilada sauce, shredded cheese, and cilantro. If you want to get creative here you could add; corn, black olives, zucchini, different types of beans or anything you like. Tonight I kept it simple, mainly because our I didn’t have anything in my pantry to add.
Once the tortilla is assembled and rolled up, place it in the baking dish.
Cover all of the rolled tortillas with the rest of the enchilada sauce.
Top with remaining shredded cheese, cilantro, and sliced jalapeño pepper.
Bake 30 minutes or until cheese is melted. To brown up the top at the end I actually turned the broiler on for about 3 minutes.
We plated and garnished with fresh avocado and green salsa. The dish was a welcome change from the traditional red sauced enchiladas I usually make and I can’t wait to make them again next time using corn tortillas and some veggies inside!