Green Chili Chicken Enchiladas

 

We have a great fondness for Tex Mex food in this house, especially enchiladas.  Green Chili Chicken Enchiladas are a real favourite!

 

Whenever we have leftover roast chicken, turkey, pork, or even beef, I will often make enchiladas or tacos or something Tex Mex with it.  

In fact when my children were growing up if I didn't make Turkey Enchiladas after Christmas, there was hell to pay! I think they loved them more than the Turkey dinner itself! 

 

That was merely a means to an end and the end was . . . Enchiladas!

 

Cooking Tex Mex has always been a bit of a challenge here in the UK as you can't always get the ingredients you need.  

I am happy to saw that is improving somewhat, which is great. You still can't get canned green chilies however, but I live in hope.

 

In the meantime I use fresh chillies and roast them myself. They are somewhat expensive however to buy. 

I keep telling myself that one year I am going to grow my own and then roast the lot and pop them into the freezer!

  

This was not a good year for that  . . .  what with virus and all  . . . getting seeds for the garden were next to impossible to find if at all.  

I did get some for parsley, basil, chives and lettuce.  But unfortunately the slugs have eaten everything but my chives! C'est la vie!

 

Back when I was raising a family I used to make large trays of Enchiladas.  Now there is only the two of us, its just not practical. 

Oh sure you can freeze them, but we have them so rarely it just makes sense to downsize these old favourite recipes of mine.

 

So yes, this is a small batch recipe for Green Chili Chicken Enchiladas!  And let me tell you, they are sooooooooome good!!

 

Traditionally I think they use corn tortillas for enchiladas, but corn tortillas are also something you have trouble getting ahold of here in the UK.  

I generally use flour tortillas and we are okay with that.

 

I use the Gran Luchito Green Enchilada sauce. It works perfectly. 

 It has a nice zippy flavour and is chock full of fresh tomatillos, jalapenos, garlic and coriander. Its the real deal, and goes beautifully with chicken.

  

1 jar of it is the perfect size for these. 

 If you were making a larger amount you would need more.   I really love their products.  They are bang on when it comes to Mexican flavours.

 

I make the filling with plenty of chopped cooked chicken, grated cheese, some spices and seasonings and of course a bit of that sauce. 

  

The rest of the sauce gets layered on the bottom of the filled tortillas and then drizzled over top before baking. Of course I scatter cheese on top as well. 

 Oh boy but these are some good served hot with sour cream and a splash of green tabasco!

Small Batch Green Chili Chicken Enchiladas

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Yield: 2

Author: Marie Rayner

prep time: 15 Mcook time: 45 Mtotal time: 60 M

You can make this as spicy or as mild as you wish.  Delicious and built just for two.

Ingredients:

• 2 cups cooked shredded chicken
• 1/4 tsp garlic powder
• 1/4 tsp ground cumin
• 1/4 tsp onion powder
• 180g grated jack cheese (1 1/2 cups)
• 60g grated strong cheddar cheese (1/2 cup)
• 4 soft flour tortillas (street taco sized)
• 1 (380g) jar green enchilada Sauce (13 1/2 ounces)
• salt and black pepper to taste

To serve:

• Sour cream
• green tabasco sauce
• chopped fresh coriander (optional)

Instructions:

1. Preheat the oven to 190*C/375*F/ gas mark 5. Butter a small rectangular baking dish, large enough to hold the enchiladas in a single layer.
2. Mix the cheeses together.
3. Put the chicken into a bowl and combine with 1/2 of the cheese,  garlic powder, cumin, onion powder and salt and pepper to taste.  Stir in 1/3 of the green enchilada sauce.  Mix all well together.
4. Lay out the tortillas.  Divide the chicken filling amongst them and roll up to enclose.
5. Pour half of the remaining enchilada sauce in the base of the casserole dish.  Top with the filled tortillas.  Spoon the remaining enchilada sauce over top.  Sprinkle with the remainder of the cheese.
6. Bake in the preheated oven for 35 to 40 until golden brown and heated through. Sprinkle the chopped coriander on top, if using.
7. Divide between two  heated dinner plates and serve hot, garnished with some sour cream and green chilli Tabasco sauce, if desired.

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I used street taco sized tortillas for these. They are only 6 inches in diameter and work perfectly when it comes to feeding two people on their own!  These always go down a real treat! 

 

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