Gringos Green Chili Chicken Enchiladas GF*

Prep Time: 20 min.

Cook Time: 40 min.

Servings: (2) 13X9 dishes

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  1. Preheat the oven to 350 degrees.
  2. Put on a large pot of water to boil.
  3. Rinse chicken breasts and add to the pot with 1 Tbsp. salt and 1 chicken bullion cube.
  4. Continue cooking the chicken on a medium boil until cooked through, approximately 10 minutes.
  5. Cook 1 cup of jasmine rice according to instructions on the packaging.  
  6. Heat the refried beans on the stove top on a low heat, add a 1/2 cup of chicken stock and mix.
  7. Meanwhile, finely chop the jalapeño, dice the onion, pick and chop cilantro and finely dice the garlic cloves. Place in a large sauté pan and drizzle with olive oil. 
  8. Add the can of diced green chilis, and 1/2 box of chicken stock to the sauté pan. Turn the stove on simmer.
  9. Once the chicken is cooked through, shred it by cutting on a cutting board and use two forks to pull it apart. Add to the sauté pan and mix the ingredients together.
  10. Season the chicken mixture with salt, pepper, garlic salt and a little cumin. 
  11. Bring the pan to a medium boil, continuing to mix the ingredients often while they cook down for approximately 8 minutes.
  12. While the chicken mixture is marinating/cooking, shred the two blocks of cheese.
  13. Prep your work station with the enchilada sauce, beans, chicken, rice, both cheeses and tortillas. 
  14. Using a 13x9 glass pan, first pour a little enchilada sauce, wetting both sides of a tortilla, add a spoonful of beans, rice, chicken and top with cheese. Roll it up and continue until the pan is full. Top with cheese!
  15. I make two pans and freeze one for a night when I'm feeling lazy!
  16. Top with tin foil and place in the oven for 35 minutes.
  17. Check the enchiladas after 35 minutes, remove the tin foil, if the cheese is bubbling, turn off the oven, and set it to broil for 3 minutes. 
  18. When the cheese is golden brown, it is done!
  19. Serve with a dollop of sour cream, a spoonful of salsa verde and top with green onions.

Let me know what you think & comment below!

Xx - Brooke

Brooke IngramComment