Get Cookin’

[Photos by Leila Grossman; Hair and Makeup by Paula Turner]

Green Chile and Chicken Enchiladas

Katie Armiger shares her dad’s Mexican-style recipe.

March 31, 2008

Ingredients

• 3 boneless chicken breasts
• 4 chicken bouillon cubes
• 4 cups water
• 2 bell peppers
• ½ or whole white onion, depending on taste
• 3 garlic cloves
• 2 tbsp. butter
• 1 tsp. coriander (optional)
• 1 small jar green chiles
• 1½ cups grated cheese (shredded Mexican blend or your favorite)
• 1 cup sour cream
• 1 cup flour
• 24 regular-size tortillas

Preparation

1. Grill chicken breasts.
2. Cut chicken breasts into bite-size pieces and set aside.
3. Add bouillon cubes to boiling water until dissolved and set aside.
4. Finely chop bell peppers, onion and garlic and place in sauté pan with butter.
5. Sauté until onion is clear, remove from heat and place in large mixing bowl.
6. Add chicken, coriander and green chiles to mixing bowl. Mix ingredients until evenly blended.
7. Pour chicken stock into 10-inch saucepan on low heat.
8. Stir in 1 cup of cheese and the sour cream, blend evenly.
9. Slowly stir in flour until sauce thickens.
10. Add 1 cup of sauce to mixing bowl, mix thoroughly.
11. Dip each tortilla in remaining sauce and fill with heaping tbsp. of mix.
12. Roll each tortilla and place in 9-by-13-inch baking dish.
13. Pour remaining sauce and leftover mix in baking dish over tortillas. Cover top with ½ cup grated cheese.
14. Bake at 350° for 30 minutes.

Serves 6-8

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