Chicken Enchiladas with Green Chile Sauce

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!

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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.

Beef Tostadas with Green Chile Sauce

My family really enjoyed these tostadas. 

The shredded beef was tender and really flavorful. Once it was cooked I shredded it in hot oil with some of the gravy it cooked in. The meat absorbs it and stays saucy with flavor.

Not to take anything away from the beef, but the star of this show ended up being the sauce. 

It was super easy and fast. 

I made it out of....wait for it....buttermilk. It gave it such a great flavor.

It will forever more be my go to recipe for Green Chile Sauce

This tostada was stacked with beef, green chile sauce and a little queso blanco cheese between each layer, then topped with avocado, salsa and sour cream.

Oh, and a squirt of lime juice. Definitely don't forget the lime juice.

Linked with Sunflower Supper Club: Weekend Potluck,

Rattlebridge Farm: Foodie Friday

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Beef Tostadas with Green Chile Sauce

Shredded Beef
Queso Blanco cheese, shredded
Tostada shells

Green Chile Sauce:
10 oz can of whole green chiles, drained
2 cups buttermilk, divided use
1 generous tbsp flour
2 oz cream cheese
Salt and Pepper

To make the sauce; puree green chiles, 1 cup buttermilk and flour in a blender until smooth. Pour into a saucepan over low heat, stir in remaining cup of buttermilk and cook until hot, not boiling, stirring occasionally. Whisk in cream cheese 1 oz at a time, whisking until melted and smooth. Season with salt and pepper.

I used this Savory Beef in Gravy recipe for the beef.

To shred it up just heat a large skillet over medium heat with 1 tbsp olive oil. Add beef and 3/4 cup of the sauce the beef cooked in. Be Careful - It Will Splatter. Start breaking up the meat with the end of your spoon (or shred with 2 forks), stirring to combine the sauce. Once the meat is broken up it will absorb the sauce. Add more sauce stirring to combine until you get the consistency of beef that you want. It should be saucy but not dripping.

At this point you can use it anyway you desire. Quesadillas, burritos, tacos, enchiladas, etc.