Green Chili Chicken Enchiladas Recipe

This Green Chili Chicken enchilada recipe is one to make for dinner tonight! this is part of an assignment I did, but you can never go wrong with genuine green chili chicken enchiladas. your mouth will thank you!

Supplies

Step-By-Step Green Chili Chicken Enchiladas

 

·        Materials Needed:

·        2 Large Stock Pots

·        2 Round 12-inch Pie Pans

·        1 colander

·        2 large bowls

·        Food Processor (optional)

·        Wisk

 Ingredients Needed

·        Anaheim Chili Peppers 

·         2 Lbs. Shredded Cheese

·        2 Cloves Garlic 

·        20 Large tortillas(flour)                                          

·        4 Tsp. Onion Powder   

·        6 Lbs. Chicken Breast

·        3 Tsp. Salt  

·        1.5 Cups Olive Oil

·        3 Tsp. Pepper

·         5 Cups Milk

·        2 Cups Flour                                      

·          3 Cups Water

 

 

 

 

 

Total cook time: approx. 3 Hrs. 32 min.

Servings: 24

 

 

 

 

 

 

 

 

 

 

 

Step 1: Prepping Your Enchiladas

Step 1: In a large stock pot, boil chicken on medium heat for 40 minutes from frozen. When the chicken is fully cooked, drain it with a colander, set it to the side, and let it cool.

Step 2: Prepping Your Enchiladas

Step 2: In a separate large stock pot, bring approx. 21 Anaheim green chili peppers to a boil on medium/high heat until peppers are very soft or about 50 Minutes. When complete, drain the water off, set it to the side, and let the peppers cool completely

Step 3: Prepping Your Enchiladas

Step 3: When the chicken is completely cooled, use a food processor to shred the chicken into fine pieces. Using a food processor is optional, if you choose not to use one or don’t have one, you can also shred the chicken by hand into small pieces. When the chicken is fully processed, place it in a bowl and set it aside for later use.

Step 4: Roasting Your Garlic

Step 4: Remove the outer skins of 2 cloves of garlic and coat with olive oil. Place on a baking sheet and place in the oven. Bake at 425 degrees for about 25 minutes. The idea is to roast the garlic while we are peeling our peppers. After about 25 minutes remove the garlic clove from the oven, finish peeling completely, and smash. set to the side for later use. Be careful, garlic will be very hot!

Step 5: Peeling the Chillies

Step 5: Our peppers have now cooled completely, so we will start to peel the skins by cutting the pepper open diagonally down the pepper. Rinse the pepper under a soft stream of water and ensure that all the seeds are removed. This is a tedious process, but it is necessary to remove every seed as not doing so can cases causes gastrointestinal distress. After removing the seeds, take a spoon and scrape the “meat” of the pepper away from the skin. Discard the skin and place the” meat” in a bowl and place it to the side for later use. 

Step 6: Creating the Roux

The green chili roux is what we will make next, this is an important step in the process as it will be your enchilada sauce.

Step 1: In a large skillet heat on medium, 1 cup of olive oil, When the olive oil is sizzling, mix 2 cups of flour in with the oil until the flour absorbs the oil and is lumped. 

Step 7: Creating the Roux

Step 2: When the lumped flour begins to fry, mix in it, 4 tsp. of onion powder, your two roasted garlic cloves that were set to the side in step 4 above, 2 tsp of pepper, 3 tsp of salt, 5 cups of milk, 3 cups of water, and the peeled chili peppers that were set aside in step 5 above. 

Step 8:

Step 3: Wisk the ingredients together constantly stirring until your roux becomes a thick consistency, this can take up to 15 minutes. It should appear as gravy or roux. Be advised that turning your burner above low/med, and not consistently stirring in this process will scorch your roux to the bottom of your skillet. 

Step 9: Assembling the Enchilada

Step 1: Coat the bottom and sides of your 12-inch pie pans with olive oil.

Step 2: Place a tortilla in the bottom of each pie pan as a base for your enchilada. Layer on top of your base, in this order: Shredded chicken, green chili roux (or sauce) sped evenly over the chicken, 1 cup of shredded cheese, and top with another tortilla. Repeat these steps until you reach ½ inch from the top. 

Step 3: The last step will be to top the enchiladas with 2 cups of cheese rather than another tortilla. 

Step 10: Cooking Your Enchiladas

Step 1: Pre-Heat oven to 425 Degrees.

Step 2: Place assembled enchiladas on the top rack of the oven for 25 minutes. Cheese should be melted and bubbling and crisp

Step 3: When the cheese is melted and bubbling switch the oven setting to broil on high. Broil your enchiladas for no more than 3 minutes. This step will allow your cheese to fully crisp on the top. Be careful, it is very easy to burn your enchiladas on his step. Stay close to the oven and keep a very close eye on your enchiladas.

Step 4: Remove from oven and power off. Cut enchiladas into 3x5 squares, let cool for 10 minutes, serve, and enjoy!