Ingredients
Equipment
Method
Enchilada Steps
- Heat a large skillet over medium-high heat. Toast tortillas for 30-60 seconds per side until browned, then stack and cover them to prevent drying.
- Reduce skillet heat to medium, add cooking oil, and cook chicken breast for 5-7 minutes per side until cooked through (165ºF internal temperature). Transfer chicken to a cutting board to cool.
- While chicken cooks, purée both cans of diced green chiles with their liquid in a blender until smooth.
- In a small sauce pot, combine cooking oil, flour, cumin, garlic powder, and onion powder. Cook over medium heat, stirring, until the mixture bubbles and continues to cook for 1 minute.
- Carefully whisk in the water and puréed green chiles. Bring the sauce to a simmer, stirring often, then turn off the heat and season with salt.
- Preheat the oven to 350ºF. In a large bowl, combine sour cream, half of the shredded pepper jack, sliced green onions, garlic powder, cumin, cayenne, and salt. Finely dice the cooled chicken and add it to the bowl, stirring until well combined.
- Assemble the enchiladas by adding about ¼ cup of filling to the center of each tortilla, rolling it closed, and placing them seam-side down in a casserole dish.
- Pour the prepared green chile enchilada sauce over the enchiladas, top with the remaining shredded pepper jack cheese, and bake for 30 minutes until bubbling. Serve hot.
Notes
For best results, make sure to cover the toasted tortillas to prevent them from drying out. The homemade green chile sauce can be made ahead of time. Adjust cayenne pepper to your preferred spice level.