Last night I made Green Chile Chicken Enchiladas with Spanish rice. My boyfriend just got back to the States, so I decided to treat him to his favorite home cooked meal. It had been a long time since I made this recipe, but it came out delicious.
Green Chile Chicken Enchiladas
Chicken, obviously. It depends on how many people you're cooking for. I usually do a chicken per person. I cooked three, but that was more than enough. We don't really like leftovers, so I tried to make a small portion for three people.
I put the three breast on the pan with some Olive oil. I added my usual seasonings.
Himalayan Salt, it coud be kosher or whatever you use
After they were all cooked, I put them on a cutting board and chopped them up. You honestly don't have to do this unless you want too. I know some people like to just buy rotisserie chicken and shred it, and others buy the can of shredded chicken. But are you really cooking, if you buy canned chicken?
After that's chopped up I add the sauces.
With these two, you want more cream of chicken than cream of mushroom. The ratio would be 2 to 1.
Then after I added the two, I add green chile. If you don't have actual fresh green chile then you can go to the Hispanic section and buy the canned chopped green chile. Don't buy the green chile enchilada sauce, it taste nothing like green chile sauce. What I do if I don't have fresh green chile, is depending what state you're in, you can go to the freezer section and they will have hatched frozen green chile in small tubs.
Now after everything is mixed, you can add chicken broth or bone broth for flavor.
I put a teaspoon of olive oil in a small pan on light heat and added chicken broth. I let it get warm then I soaked corn tortillas in it. Don't soak it too long otherwise it'll fall apart. Soak for 20 to 30 seconds tops.
Before you soak the corn tortillas you want to start the layerin of the enchiladas. The bottom/ first layer is the chicken mixture, chopped white onions*, next the soaked corn tortillas, so and so forth. You want the last/top layer to be the chicken mixture. Then top it with shredded cheese.
*the onions are an option, I put chopped raw onions but you can saute them in you want to.
Put a pan in olive oil let it heat up then add the white rice. Toast the rice. Once toasted add the tomato sauce, fill to the top of the pan with water and place a lid over it. You want the stove to be on light heat. Every now and then you'll want to stir the rice. After the rice has soaked up the tomato sauce, add the salt and pepper. I usually like more salt than pepper.
