Green Chile Chicken Enchiladas

I sort of got a foul outlook on this episode today, but its in a good way. What am I talking about? Today we will be cooking up Green Chile Chicken Cheese Enchiladas. So Come on and join us the cheese is a melting and I ain’t waiting.

Two Kinds a Chicken

So lets talk about this chicken, two big ol breast, two big ol bone in thighs. I like to leave the skin on the thighs its going to save me some flavor and the juices. Now for this chicken you’ll want to take some Red River Ranch Original, sprinkle it in really good on both sides, pat it in well. Preheat the oven to 350 Degrees and we’re going to cook in in a 9×13 casserole dish with what? A 1/2 a cup of chicken broth. We’re going to slip in the oven for one hour. Then we are going to take it out and slice that chicken right down the middle checking for “doneness”.

Time To Shred

Now once this chicken has come out the oven and had time to cool, we’re gonna start shredding it up, for this you can do it with a fork, you can do it with your hands, it is cooled off and you can see this chicken is tender and done all the way through. Just make sure its in tender good bite size pieces. Nothing worse than cutting into an enchilada and having a long piece pulled from the back forty, then the next bite may not have enough chicken. That would just be foul. Once shredded and broke apart lets go ahead and take a large knife and chop it up just a tad so that this doesn’t happen.

Cheesy Goodness

Now its time to bring on the cheesy goodness and for this we have an 8 ounce block of softened cream cheese. Now you want to make sure you’re staying on a medium low heat and be stirring all the time to get this incorporated well. You want to make sure its good and silky.

as My friend Bruno Mars would say “if you’re gonna show up, you better show out. Smoother than a fresh jar of Skippy”

Bring on the Chiles

Now for this you want to add either 2 roasted Hatch green chiles or 4 ounce can of chopped green chiles. You also want to add a little cumin about a half teaspoon and little garlic salt. If you like a little bite in there like Me, Dukie and the Beag do, you can add a little cayenne pepper in there.

Marry them up.

Now is the time you can add your chicken back into this cheesy goodness. go ahead and let this warm through making sure to incorporate all of those flavors together.

Time for Tortillas.

Now for this you could just run down to the store and pick you up one of them sacks of tortillas. Don’t let me catch you doing it though, I’ll take this rollin pin and I will find you. Make the Homemade tortillas its so easy, Just follow this link HOMEMADE TORTILLAS. I’m gonna give you a secret, the secret ingredient is what? Bacon Grease.

Got To have Enchilada Sauce.

Now we have to have something to go in here in the bottom to start with. So I took me 1.5 cups of whipping cream, 1.5 cups of sour cream, a little cumin, a little cayenne pepper, mixed it up really well and a can of them green chiles or Hatch green Chiles. Now you want to take about a 1/3 of it and make sure its layering the bottom of your cooking vessel really well.

Stuff em and Get em Ready

Now you want to take about 2-3 table spoons per enchilada. Roll em up nicely and set em in there oh so gingerly. Load the Boat and then pour the remaining sauce over the top and lather it up good.

Warm em Up Through and Through

Go ahead and bake em up for about 20-25 min or until the tortillas soften and the cheese is melted. About 5 min before dish is done, go ahead and sprinkle about 1 cup of mozzarella cheese on there and let it finish melting.

Silky Smooth

Now folks you do know I love me some beef, but that chicken and cheese in there is so silky smooth. Makes me want to do the moonwalk backwards, forwards, breakdown low, a namaste and a warrior pose even. God bless you each and everyone. I’ll see you down the Hatch Green Chile Cream Cheesy Chicken Enchilada Trail.