Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

Chicken:

• 2 chicken thighs

• 2 teaspoons IEK Fiesta Blend

  Filling:

• 1 cup cheddar cheese - shredded

• 1 cup pepper jack cheese - shredded

• 1/2 cup frozen corn

• 1/4 cup sour cream

• 2 cans Ortega green chilies

• 1/2 small brown or red onion - diced

• 1 teaspoon IEK Fiesta Blend

• 1 can Green Las Palmas sauce (I use the picante one!)

• 12 corn tortillas

• 1/2 cup canola oil for frying tortillas (optional)

• salt and pepper (to taste)

Optional:
I like to use a roasted poblano pepper in place of the canned chilies. Simply place an entire poblano pepper over the open flame and char it until completely blackened. Once blackened, wrap in a wet paper towel for 3-4 minutes and slide the skins off. Chop up the roasted pepper and use in place of the canned chilies!

1. First, drizzle the chicken with about 2 teaspoons of olive oil. Then season it with the Fiesta Blend.

2. Roast in an oven for 20-25 minutes at 350º.

3. Once the chicken has cooked, allow to cool so you can handle. Shred the chicken using 2 forks.

4. Add the shredded chicken, 1 cup of cheddar cheese and 1/2 cup of pepper jack cheese, corn, sour cream, Ortega chilies or roasted poblano, onion and Fiesta Blend to a large bowl. Mix together until well combined. Season with salt and pepper to taste.

5. Next take your tortillas and lightly fry them on each side for 30 seconds. Just so the have a little crispiness to them. This prevent the enchiladas from getting soggy. However, this step can be optional.

6. After lightly frying, coat each tortilla in the green Las Palmas sauce by simply dipping the tortilla in a shallow dish with the sauce.

7. Then fill each tortilla with 2 tablespoons of the chicken mixture. Put the chicken mixture at the end closest to you and roll away from you. Place the rolled and filled tortillas in a glass pyrex or Le Creuset. Repeat all your filling is used or you run out of space!

8. Place in an oven at 400º, uncovered for 15 minutes. After 15 minutes, pour the remaining amount of Las Palmas over the enchiladas and top with the remaining pepper jack cheese. Increase the oven to 425º for 10 minutes.

9. Pull out of the oven and let it cool for 5 minutes before serving.

10. Top with sour cream, cilantro and radishes!

With love + salt,

Em