Here's another delicious use for the Green Chile Sauce I served
on the tostadas I made the other evening.
Using buttermilk in the sauce gives it such a unique flavor and the little
bit of cream cheese gives it an even deeper level of creaminess and tempers
the tang of the buttermilk. It's perfect!
Chicken Enchiladas with Green Chile Sauce
4 Boneless skinless Chicken Breasts
1 tsp cumin, plus
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil, plus
1/2 onion, fine chop
3 cloves garlic, minced
8 flour tortillas
8 oz Monterey Jack cheese, grated
2 cups Green Chile Sauce
Mix together cumin and next 5 ingredients; rub into both sides of chicken breast.
Heat oil in a large skillet over med-high heat; brown breasts for 2-3 minutes on both sides. Remove to a plate and let rest 5 minutes. I don't cook my chicken all the way through at this point, only long enough to get a nice crust. Finishing it with the onions adds lots of flavorful juices. Cut chicken into small cubes.
In the same skillet with heat reduced to medium and a little more oil, saute onion 3-4 minutes, stirring to scrape up any bits from the bottom. Stir in garlic and continue to cook 1-2 minutes. Stir in chopped chicken and cook until no pink remains, breaking chicken up with the tip of a wooden spoon. At this point I give it a taste and add more of some/or all of the chicken seasoning, depending on taste. Remove chicken to a bowl.
Heat up the Green Chile Sauce in the same skillet used for the chicken. Lightly coat tortillas in the sauce (I actually just smeared on a thin layer with my hands); fill with some of the chicken mixture; sprinkle on some cheese and roll up, tucking in sides of shells. Place in a baking dish. Once all the enchiladas are rolled and in the baking dish, pour remaining sauce over the top. Sprinkle with more cheese and bake for 25-35 minutes or until hot and bubbly.