Recipe and Photography by Libby Bloom @AdventureBlooms
Spicy Chicken Green Chile Enchiladas
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 5 cloves garlic minced
- 1 jalepeño minced, seeds and veins removed or retain the seeds for extra heat
- 1 pound cooked chicken shredded
- 1 16 ounce package Casa Alvarez Chile Verde Con Pork or Con Veggie divided
- 28 ounces Canned or homemade Enchilada sauce divided
- ¼ cup cilantro roughly chopped
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes optional, add more for extra heat
- 2 large handfuls spinach
- 18-20 corn tortillas
- ½ cup Cotija cheese
- ½ cup queso fresco or mozzarella
- Garnish with green onions, avocado, cilantro, lime
Instructions
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Preheat oven to 350 degrees F.
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Heat olive oil in a large skillet over medium heat. Add onion, sauté until tender, about 5-8 minutes. Add garlic and jalepeño, sauté until fragrant, about one minute. Add shredded chicken, 1 cup green chile, 1/2 cup enchilada sauce, cilantro, cumin, salt, and red pepper flakes. Stir to combine. Add spinach and stir until spinach is wilted. Remove from heat.
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In a medium saucepan, heat remaining enchilada sauce, add in 1 cup Casa Alvarez Chile Verde Con Pork and cook until thoroughly heated.
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Set tortillas on a plate and warm in the microwave. Alternatively, warm them in the oven.
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Spread 1/2 cup of warm enchilada sauce over the bottom of a 9- x 13- inch baking pan.
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Place a spoonful of chicken mixture evenly down the center of each tortilla, roll up tortillas and set each tortilla in the pan, seam side down.
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Pour remaining Casa Alvarez Chile Verde Con Pork/enchilada sauce over tortillas, top with cheese. Bake for 15 minutes or until cheese is melted.
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Top with cilantro, green onions, avocado, and a squeeze of lime juice. Enjoy!
Recipe Notes
For extra flavor, cook chicken breasts in a skillet over medium heat with 1/2 cup Casa Alvarez Chile Verde Con Pork or Con Veggie for extra flavor.
