I just have to say it, these babies are so stinkin’ good. I have been super into enchiladas lately so I’ve been making them every which way to Sunday. BUT these roasted garlic & green chili ones might be my new favorite. They’re very simple, but have so many bold flavors that make them so, so delicious.
For this recipe you’ll need 2 cloves of roasted garlic. Sometimes you can find this in the grocery store, but it’s extremely simple to do at home. I have a recipe for it here! Usually if I’m making a recipe with roasted garlic I will roast it the night before because it takes about an hour, then needs to cool.
While the garlic cooked, I went ahead & cooked my chicken as well. Obviously, you could wait & do this all at the same time. I thought it was easier to go ahead & cook the chicken so it would also cool before I shredded it.
The chicken was super simple – I seasoned 1 lb of boneless, skinless chicken thighs with salt, pepper, garlic powder & a little cumin. I drizzled with olive oil & roasted at 400 for about 15 minutes.
The only other component of this dish that you have to cook is the sauce. These enchiladas actually aren’t too saucey ( my preference! ) if you want them a little bit more wet, I would just double to sauce recipe!
To create the sauce, I melted about 2 tablespoons of butter in a saucepan & sauteed a small yellow onion until it was very tender & translucent. Then I added my chicken stock & cream, then let simmer to reduce. I added my roasted garlic cloves – which I left whole because I love getting a big bite of it while eating, but you can also chop it up a little. The garlic will be pretty soft. I added a teaspoon of salt & let the sauce simmer together for about 10 more minutes so that the garlic starts to flavor the sauce.
Now it’s all about assembly! I have my shredded chicken ( which I combined with a drained can of green chilies ), about a cup & a half of shredded monterey jack cheese, 8 flour tortillas ( I like to use flour tortillas because I love how they get soft on the inside & then a little crispy on the edges ) & my sauce.
I drizzled some of the sauce in the bottom of my baking dish to keep the tortillas from sticking. I fill each tortilla with about 2 tablespoons of chicken & 1 tablespoon of cheese, then roll it up as tight as possible before adding it to the baking dish. Once I’ve filled all the tortillas I drizzle over the rest of the sauce & top with about ½ a cup of the shredded cheese.
I covered & baked at 425 for 20 minutes & then broiled for about 5 minutes to get the cheese bubbly & brown! So good!
I served the enchiladas with avocado, cilantro, lime & hot sauce.
These enchiladas were full of flavor & a completely satisfying Friday night dinner!
Bon Appetit!
ellyn
ROASTED GARLIC & GREEN CHILI CHICKEN ENCHILADAS
SERVINGS: 4
TIME: 1.5 HOURS, ACTIVE: 30 MINUTES
INGREDIENTS:
- 1 lb boneless, skinless chicken thighs – seasoned with salt, pepper, garlic powder & cumin
- 1 tablespoon olive oil
- 8 oz green chilis, drained
- 8 flour tortillas
- 1.5 cups monterey jack cheese, shredded
For sauce..
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup chicken stock
- 1 cup heavy cream
- 2 cloves roasted garlic
- 1 teaspoon salt
INSTRUCTIONS:
- Roast garlic – recipe here!
- Sprinkle chicken thighs with salt, pepper, garlic powder & cumin. Drizzle with olive oil. Roast at 400 for 15 minutes. Let cool, shred & combine with drained green chillies.
- Bump up oven temp to 425.
- In a skillet, melt butter & add diced onions. Cook on medium high until the onions are soft & translucent.
- Add chicken stock & heavy cream. Simmer on medium high for 5-8 minutes to let reduce.
- Add garlic cloves to sauce & simmer for another 8-10 minutes, or until thickened. Season with a teaspoon of salt. Spoon a little of the sauce on the bottom of the baking dish – I used an 8×11 dish!
- Assemble enchiladas – add about 2 tablespoons of chicken & 1 tablespoon of cheese to each tortilla & roll up tightly. Repeat with remaining tortillas.
- Cover tortillas with remaining sauce & top with leftover cheese.
- Cover ( spray your aluminum foil with cooking spray so the cheese doesn’t stick to it! ) & bake at 425 for 20 minutes, remove foil & broil for another 5 minutes.
- Serve with avocado, cilantro, fresh lime & hot sauce!
- Enjoy!
