Baked Cheesy Chicken Enchiladas With Hatch Green Chiles
Who doesn’t love cheesy, delicious green chile chicken enchiladas? They’re simple to make, and an easy way to feed a crowd - or have some really yummy leftovers. If you can’t find Hatch green chiles, any green chiles will do the trick. This recipe is sure to have people coming back for seconds. Our flavorful chicken breast, seasoned to perfection with plenty of authentic Mexican flavor and smothered with cheese in corn tortillas creates some legendary enchiladas.
Delicious Chicken From The Best Sourcing
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
Happy Chickens Raised Naturally And Humanely
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins. The chickens frequently relax in their cozy beds made of wood shavings and rice hulls. They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
- 3 tablespoons avocado oil
- 1 ½ packages chicken breast
- Sea salt and freshly ground black pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- ½ teaspoon oregano
- ½ teaspoon paprika
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup corn, frozen or canned
- 8-10 whole Hatch green chiles, seeds removed and coarsely chopped
- 1 can stewed tomatoes
- ½ teaspoon flour
- 16 corn tortillas
- 1 ½ cups enchilada sauce (store bought or homemade)
- 1 cup shredded Mexican blend cheese
- 1 bunch of cilantro, chopped for garnish
- Diced tomatoes and sour cream as desired for serving
- Thaw the chicken overnight in the refrigerator. Remove and let sit at room temperature for approximately 20 minutes before cooking. Pat gently dry with paper towels. If using frozen corn, allow the corn to defrost. If using canned corn, drain and set aside.
- Heat some avocado oil in a large cast iron skillet over medium heat. Generously season the chicken breasts on all sides with sea salt and freshly ground black pepper. Cook the chicken for about 7 minutes on each side. It should be nicely browned with no pink. While the chicken is cooking, season both sides with cumin, garlic powder, oregano and paprika. Put the cooked chicken aside to cool on a separate plate.
- In the same skillet, cook the onion and garlic until tender and fragrant. Add the corn and chopped green chiles to the skillet. Combine thoroughly, then add in the canned stewed tomatoes. Continue to cook, stirring occasionally, for about a minute.
- Shred the cooled chicken breasts with your hands or a fork. Add the shredded chicken to the pan, mixing to combine. Sprinkle the ½ teaspoon of flour over the top.
- In a separate pan, briefly warm the tortillas so that they soften. Set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- Pour the can of enchilada sauce into a shallow dish. Prepare two 13x9 baking dishes by adding several spoonfuls of sauce to coat the bottoms. Dip each warmed tortilla in the bowl of enchilada sauce, creating a light coating.
- Add ¼ cup of the chicken and green chile filling to the middle of each tortilla, folding the edges over to make a rolled enchilada. Place the enchiladas seam side down, side by side in the pans.
- Pour the rest of the enchilada sauce over the top and sprinkle the shredded cheese evenly over both pans.
- Bake the enchiladas in the preheated oven for about 15 minutes, or until the cheese is melted and gooey.
- Garnish with chopped cilantro, tomatoes and sour cream if desired. Serve and enjoy immediately. Any leftovers can be reheated again in the oven.