Green Chile Chicken Enchiladas - Cowboy Kent Rollins
Ingredients
- 2 medium bone-in chicken breast
- 2 medium bone-in chicken thighs
- Red River Ranch Original Seasoning or salt and coarse ground pepper
- ½ cup chicken broth
- 1 tablespoon butter
- 1 medium yellow onion diced
- ½ cup milk
- 1 8 ounce block of cream cheese, softened
- 2 roasted Hatch green chilis 0r 2, (4 ounce cans) of chopped green chilis
- ½ teaspoon ground cumin
- ½ to 1 teaspoon cayenne pepper to taste
- ½ garlic salt
- 10 8 inch flour tortillas
- Enchilada sauce recipe follows
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F
- Rub both sides of the chicken well with seasoning. Place the chicken in a 12 inch Dutch oven or a 9 x 13 casserole dish, pour the chicken broth into the dish. Cover with tin foil.
- Bake the chicken for about 1 hour, or until cooked through. Remove the chicken from the oven, and take the chicken out to cool.
- About 20 minutes before the chicken has finished cooking, melt the butter in a cast iron skillet. Add the onion and cook over medium heat for about 5 minutes, or until tender
- Reduce the heat to medium-low and stir in the milk. Heat until warm, cut the cream cheese into small chunks and add to skillet. Keep cooking, stirring constantly until the cheese melts.
- Stir in the chopped green chilis,cumin, cayenne pepper,½ teaspoon black pepper, and garlic salt. Taste and adjust the seasoning to your taste. Continue cooking for 2 more minutes to blend flavors, stirring constantly.
- When the chicken is cool enough to handle, shred with a fork. Stir the chicken into the cream cheese mixture.
- Evenly spoon the chicken mixture onto the flour tortillas, 2 to 3 tablespoons per tortilla, then slightly roll up.
- Pour about ⅓ of the enchilada sauce into a 11 x13 casserole dish or a 12 inch Dutch oven. Place the enchiladas in dish ad pour the remaining sauce over the top.
- Bake for 20 to 25 minutes or until the tortillas soften and the dish is hot. About 5 minutes before the enchiladas are done sprinkle with cheese and continue baking until the cheese melts.
- Sprinkle with additional cayenne pepper and/or cumin and serve warm.
Notes
Enchilada Sauce
Make about 3 ½ cups 1 ½ cups sour cream
1 ½ cups heavy cream
2 roasted/peeled and chopped hatch green chiles or( 1-4 ounce can)
Pinch of cumin
Pinch of cayenne pepper In a medium bowl, whisk together all the ingredients until smooth.
Make about 3 ½ cups 1 ½ cups sour cream
1 ½ cups heavy cream
2 roasted/peeled and chopped hatch green chiles or( 1-4 ounce can)
Pinch of cumin
Pinch of cayenne pepper In a medium bowl, whisk together all the ingredients until smooth.
