Green Chile Chicken Enchiladas

Welcome back everyone and happy Cinco De Mayo, I’m excited because this year it’s on a thirsty Thursday too! I love this time of year, we have the warmer weather, thunderstorms and getting out to have drinks and good food with friends and family. One of my favorite things to make when having friends over are my Green Chile Chicken Enchiladas, this is a quick and easy recipe you will have done in under two hours, not too bad for some homemade chicken enchiladas. Now for the ones out there that know me they know I’ll pair this with some Don Julio 1942 with a couple cubes of ice, now I know that’s not for everyone so for something a little milder I suggest a nice white, like a pinot grigio or even a Malbec. So, let’s dive right into this month’s recipe and a tequila or two.

Green Chile Chicken Enchiladas

Total time: 1 hour 30 minutes Serves:4-5

First preheat your oven to 420 degrees F and spray a 9×13 baking dish with some cooking spray. Next, in a saucepan, melt the butter then add the flour and cook for about 2 minutes, then add the chicken stock and whisk until smooth then add the onions. Cook until the sauce thickens and add in the chili powder and cumin, remove from the heat, and stir in the sour cream and diced green chiles and now season with the salt and pepper to your desired taste. For the enchilada filling, in a large bowl, mix the shredded chicken and cheese blend together and put aside. Now to make the enchiladas, I like to dip the corn tortilla in the warm sauce to help prevent it from breaking when rolling up. So, dip the tortilla in the sauce, add the chicken and cheese mix, roll it up and place in the prepared baking dish, of course seam side down so it stays rolled up. Once you’ve filled the baking dish, take the remaining sauce, and pour over the enchiladas evenly, sprinkle a little more cheese on top and bake for about 25-30 minutes. Once done remove from the oven and sprinkle the chopped cilantro over the top and it’s ready to serve.