Green Chile Chicken Enchiladas

McCormick Kitchens

By: McCormick Kitchens

Made With:

Cholula

Satisfy your craving for Mexican cuisine with this easy chicken enchilada recipe. Grilled poblanos bring a rich and subtle spice to the green chile enchilada sauce, and the shredded chicken filling mixed with crema and Cholula® creates a creamy and tangy flavor. Serve your green chile chicken enchiladas with a side of rice and beans for a well-balanced meal everyone will love.

Recipe Info

  • Ingredients:

    12

  • Servings:

    8

Ingredients

  • 6 medium poblano peppers
  • 1 small ripe avocado, peeled, pitted and chopped, divided
  • 1/2 cup chicken stock
  • 6 tablespoons Cholula® Green Pepper Hot Sauce
  • 2 tablespoons vegetable oil
  • 1 medium white onion, thinly sliced
  • 12 teaspoon salt
  • 3 cloves garlic, finely chopped
  • 3 cups shredded cooked chicken
  • 3/4 cup Mexican crema
  • 8 (8-inch) flour tortillas, warmed
  • 1 cup plus 8 tablespoons shredded Oaxaca cheese

Satisfy your craving for Mexican cuisine with this easy chicken enchilada recipe. Grilled poblanos bring a rich and subtle spice to the green chile enchilada sauce, and the shredded chicken filling mixed with crema and Cholula® creates a creamy and tangy flavor. Serve your green chile chicken enchiladas with a side of rice and beans for a well-balanced meal everyone will love.

Key products

  1. Preheat oven to 400°F. Spray a 13x9-inch pan with no-stick cooking spray; set aside. Roast poblanos over an open flame, or grill until skin is evenly charred all over. Place peppers in large bowl; cover with plastic wrap. Let stand 10 minutes.
  2. Rub peppers with damp paper towel to remove charred skin. Cut in half lengthwise, discarding ribs and seeds. Cut into thin strips. Place 1/3 of the pepper strips, 1/2 of the avocado, stock and 2 tablespoons of the Green Pepper Hot Sauce in blender. Cover. Puree until smooth. Set enchilada sauce aside.
  3. Heat oil in large skillet on medium heat. Add onion and salt; cook, stirring occasionally, 6-8 minutes or until softened and lightly browned. Stir in remaining pepper strips, garlic and chicken; cook 1 minute. Add remaining 4 tablespoons Hot Sauce and crema; cook and stir 2 - 3 minutes, or until slightly thickened. Remove from heat.
  4. Spread 1/3 cup of the reserved enchilada sauce in bottom of prepared baking dish. Spoon 1/2 cup chicken mixture and 1 tablespoon cheese down the center of each tortilla. Fold over one side of tortilla to cover filling and roll to enclose. Place seam-side down in baking dish. Spoon remaining enchilada sauce evenly over top. Sprinkle with remaining cheese. Cover with foil.
  5. Bake 30 minutes. Remove foil. Bake 10 - 15 minutes longer, or until enchiladas are bubbling and cheese is golden. Let stand 10 minutes. Serve with remaining chopped avocado.

Tips

Tips

• Make it a quesadilla! Sprinkle cheese onto half of each tortilla. Layer with enchilada filling and fold over. Cook in a lightly oiled skillet 2 - 4 minutes per side, or until lightly browned and cheese is melted!
• Use spinach tortillas for a truly green enchilada.
• Short on time? Skip charring the poblanos and sub a jar of roasted red peppers. Drain, rinse, and slice peppers for a red pepper enchilada sauce instead.

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