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Grahame's Yummy Green Chile Chicken Enchiladas
We love to cook at home! A few years ago we created our own recipe book. We love to try out new recipes and add a healthy twist to them. If we loved the recipe and think it would be great to make for friends and family, we add it to our book. This is a simple way for us to have some delicious go-to recipes. Plus, we like to make dishes that are quick to prep and easy to cook. Oh, and those that don't require a bunch of unique spices leaving you buying a new spice for just 1/2 tsp.
So one of our favorite go-to recipe is Grahame's Chicken Enchiladas! Instead of having to prep and cook chicken breasts, we have simplified the recipe and use an organic rotisserie chicken from our local market. What saves us time is having all the ingredients for this recipe in the house so all you have to do the day of is run out and grab a rotisserie chicken from the store and within about 30 minutes total...delicious chicken enchiladas. We typically just have the enchiladas but you could always make some organic black beans as a side dish (one of our favorite brands is Amy's Organic).
Grahame's Green Chile Chicken Enchiladas
Shopping List (Whenever possible, buy organic):
1 - Organic Rotisserie Chicken (1 chicken makes about 8 enchiladas - using white meat)
1 - Package of Rudi's Gluten-Free Medium Tortillas (Pack of 8)
2 - 15oz Cans of HATCH Green Chile Enchilada Sauce
1 - 6oz Can of HATCH Diced Green Chiles
1 - Medium Sized Brick of Goat Cheese (we use goat cheddar or goat mozzerella)
1 - Medium Organic Tomato
You will need about 1-2 TBSP of Organic Coconut Oil, EVOO (Extra Virgin Olive Oil is also okay)
Pans/Dishes/Supplies Needed:
1 Large Glass Baking Dish (we use a 9x18 casserole dish about 3" deep)
1 Large Skillet
Cheese Grater
Prep:
Pre-Heat Oven to 385 Degrees
While Oven Pre-Heats, lightly grease all sides of the glass casserole dish with coconut oil. This will ensure the tortillas don't stick to the bottom of the dish. Just put a spoonful of coconut oil in the middle of the dish and use a paper towel to coat the inside. Next, prep the chicken!
Prep the Chicken:
Time to cut or pull all the white meat off the chicken. Place the chicken on a cutting board. We remove the thin layer of skin and you can either cut the two breasts out completely and chop the chicken in small cubes or if you are more comfortable digging right in and pulling all the white meat off the chicken you can do that too. Either way, run a knife over the chicken for a rough chop.
Put it all Together:
The easiest way to put the enchiladas together is to make an assembly line of the ingredients.
So you have your chopped chicken on the cutting board, then open the can of diced green chiles, then have your goat cheese and grater, the green chile enchilada sauce and your glass casserole dish.
We put a 1/2 tsp of coconut oil in a skillet and set on medium low heat. We take 1 tortilla at a time and give it a quick heat before putting the fillings. Heat for about 10 seconds per side, remove tortilla and place on top of a paper towel or light dish cloth. Be careful, the tortilla is going to be pretty hot.
Then, take a some of the chopped chicken, about enough to go from the top to the bottom of the tortilla in a thin line in the middle. Next, sprinkle a few diced chiles. Grate a small amount of goat mozzarella or goat cheddar over the chicken and chiles. Next, roll the tortilla and place it in the casserole dish. Repeat until the tortillas fill the dish, typically 8-10 tortillas.
Once all the tortillas are rolled and placed in the dish, open the two cans of Hatch Green Enchilada Sauce and pour them both over the enchiladas until they are evenly covered. Finish it but grating just a little more goat cheese on top.
Next step is to bake them! Carefully place the dish in the oven which is pre-heated to 385 degrees. Bake for 20-25 minutes until cheese is melted and enchilada sauce is slightly bubbling.
Be careful removing the enchiladas from the oven, they will be super hot....And YUMMY!
We usually dice up a tomato and add to the top of the enchiladas for a garnish. The enchiladas are a meal in themselves but if you want a little something more, try Amy's Organic Black or Refried Beans.
BONUS:
So for us, we always have leftovers when we make this. Well, unless we are entertaining friends or family. Our favorite thing to do with the leftovers is to make our own twist on Chilaquiles for breakfast the next morning. We call them Grahameaquiles since he is usually the one making this dish.
So, pretty easy. Take a medium frying pan and add a 1/2 TBSP of coconut oil. Put the left over enchiladas in the pan and place on medium heat for 3-5 minutes or until they are all warmed up. Then, take a second frying pan, add a 1/2 TBSP of coconut oil and fry an egg or two. Then, simply take the enchiladas, add the fried egg on top and there you have it....Grahameaquilles!
Sometimes I think we make this more for the breakfast in the morning instead of the dinner the night before.
Enjoy!