Green Chile Chicken Enchiladas Recipe

Name: Green Chile Chicken Enchiladas Recipe
Yield: 8
Ingredients: 6 medium poblano peppers; 1 small ripe avocado, peeled, pitted and chopped, divided; 1/2 cup chicken stock; 6 tbsps cholula green pepper hot sauce; 2 tbsps vegetable oil; 1 medium white onion, thinly sliced; 12 tsp salt; 3 cloves garlic, finely chopped; 3 cups shredded cooked chicken; 3/4 cup Mexican crema; 8 (8-inch) flour tortillas, warmed; 1 cup plus 8 tablespoons shredded Oaxaca cheese

Satisfy your craving for Mexican cuisine with this easy chicken enchilada recipe. Grilled poblanos bring a rich and subtle spice to the green chile enchilada sauce, and the shredded chicken filling mixed with crema and Cholula® creates a creamy and tangy flavor. Serve yo... ReadMore ReadLess

12

INGREDIENTS

Servings: 8

INGREDIENTS

6 medium poblano peppers
1 small ripe avocado, peeled, pitted and chopped, divided
1/2 cup chicken stock
6 tablespoons Cholula® Green Pepper Hot Sauce
2 tablespoons vegetable oil
1 medium white onion, thinly sliced
12 teaspoon salt
3 cloves garlic, finely chopped
3 cups shredded cooked chicken
3/4 cup Mexican crema
8 (8-inch) flour tortillas, warmed
1 cup plus 8 tablespoons shredded Oaxaca cheese

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Spray a 13x9-inch pan with no-stick cooking spray; set aside. Roast poblanos over an open flame, or grill until skin is evenly charred all over. Place peppers in large bowl; cover with plastic wrap. Let stand 10 minutes.
2 Rub peppers with damp paper towel to remove charred skin. Cut in half lengthwise, discarding ribs and seeds. Cut into thin strips. Place 1/3 of the pepper strips, 1/2 of the avocado, stock and 2 tablespoons of the Green Pepper Hot Sauce in blender. Cover. Puree until smooth. Set enchilada sauce aside.
3 Heat oil in large skillet on medium heat. Add onion and salt; cook, stirring occasionally, 6-8 minutes or until softened and lightly browned. Stir in remaining pepper strips, garlic and chicken; cook 1 minute. Add remaining 4 tablespoons Hot Sauce and crema; cook and stir 2 - 3 minutes, or until slightly thickened. Remove from heat.
4 Spread 1/3 cup of the reserved enchilada sauce in bottom of prepared baking dish. Spoon 1/2 cup chicken mixture and 1 tablespoon cheese down the center of each tortilla. Fold over one side of tortilla to cover filling and roll to enclose. Place seam-side down in baking dish. Spoon remaining enchilada sauce evenly over top. Sprinkle with remaining cheese. Cover with foil.
5 Bake 30 minutes. Remove foil. Bake 10 - 15 minutes longer, or until enchiladas are bubbling and cheese is golden. Let stand 10 minutes. Serve with remaining chopped avocado.
6 Tips: •Make it a quesadilla! Sprinkle cheese onto half of each tortilla. Layer with enchilada filling and fold over. Cook in a lightly oiled skillet 2 - 4 minutes per side, or until lightly browned and cheese is melted! •Use spinach tortillas for a truly green enchilada. •Short on time? Skip charring the poblanos and sub a jar of roasted red peppers. Drain, rinse, and slice peppers for a red pepper enchilada sauce instead.