Gringos Green Chili Chicken Enchiladas GF*
Prep Time: 20 min.
Cook Time: 40 min.
Servings: (2) 13X9 dishes
- 6 Organic Chicken Breasts
- 1 Cup Mahatma Jasmine Rice
- 1 Box Chicken Stock
- 1 Cube Chicken Bullion
- 1 Can Diced Green Chilis
- 1 Large Can Las Palmas Green Chili Enchilada Sauce
- 1 Jar Herdez Salsa Verde
- 1 Jalapeno
- 1/2 White Onion
- 3 Cloves Garlic
- 1/2 Cup Cilantro
- 4 Green Onions
- Olive Oil
- Salt, Pepper, Garlic Salt, Cumin
- Sour Cream
- 1 Block Monterey Jack Cheese
- 1 Block Pepper Jack Cheese
- 2 Packs Mission Gluten Free Tortillas
- Preheat the oven to 350 degrees.
- Put on a large pot of water to boil.
- Rinse chicken breasts and add to the pot with 1 Tbsp. salt and 1 chicken bullion cube.
- Continue cooking the chicken on a medium boil until cooked through, approximately 10 minutes.
- Cook 1 cup of jasmine rice according to instructions on the packaging.
- Heat the refried beans on the stove top on a low heat, add a 1/2 cup of chicken stock and mix.
- 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.
- Add the can of diced green chilis, and 1/2 box of chicken stock to the sauté pan. Turn the stove on simmer.
- 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.
- Season the chicken mixture with salt, pepper, garlic salt and a little cumin.
- Bring the pan to a medium boil, continuing to mix the ingredients often while they cook down for approximately 8 minutes.
- While the chicken mixture is marinating/cooking, shred the two blocks of cheese.
- Prep your work station with the enchilada sauce, beans, chicken, rice, both cheeses and tortillas.
- 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!
- I make two pans and freeze one for a night when I'm feeling lazy!
- Top with tin foil and place in the oven for 35 minutes.
- 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.
- When the cheese is golden brown, it is done!
- Serve with a dollop of sour cream, a spoonful of salsa verde and top with green onions.