Green Chile Chicken Enchiladas
Bring the beloved flavors of Mexican cuisine to your home kitchen with the Green Chile Chicken Enchiladas. The first written record archived of an enchilada-like dish was made by Spanish Conquistador Bernal Diaz del Castillo in 1519. Although the tortilla is an ancient food that had been eaten by the Maya and Aztec peoples for thousands of years prior, in his account, Bernal Diaz del Castillo described an Aztec dish in which tortillas were topped with eggs, chiles, and sauce called “chillapizzali.” As Spanish colonial rulers expanded their sphere of influence throughout Mexico, the enchilada dish began to morph and change as they incorporated local flavors into their own cuisines. About 300 years later, when the newly founded United States annexed Texas, California, Arizona, and New Mexico, enchiladas found their way into American cuisine. Today, they are a staple of Tex-Mex cuisine and a favorite of many households worldwide.
Our green chile chicken enchiladas recipe features Curious Spoon’s Enchilada Green Chile Sauce Starter, a delicious combination of coconut milk, various spices, cane sugar, lemongrass, garlic, salt, paprika, and lime leaves. When served with a classic side dish such as cheese and beans, these enchiladas make for a delicious and filling authentic tasting lunch or dinner that the whole family will love.
- 1 lb bone-in Chicken Thighs Or Breasts
- 1 small White Onion, cut in half
- 4 cloves Garlic
- 1/2 tbsp Sea Salt
- 1/4 cup (1 packet) Curious Spoon Enchilada Green Chile Sauce Starter
- 1/2 cup neutral Oil
- 8 Corn Tortillas
- 1/2 cup Queso Fresco,* crumbled
- 1/2 cup Mexican Crema*
- fresh Cilantro, chopped
- Onion, diced
From the Kitchen
- Cutting Board
- Small Mixing bowl
- Glass Baking Dish
What is it and where to find it?
* Queso Fresco:
* Mexican Crema:
Notes from the Chef:
This dish can also be made into chilaquiles!