Sunday, September 27, 2009

Chicken Enchiladas with Dan’s Green Chili Sauce

When I blogged about my pepper harvest last week, Dan from Urban Veggie Garden Blog reminded me of a recipe he posted earlier in the season for Green Chili Sauce to use on Chicken Enchiladas. I had some extra Big Chili Peppers that I harvested, roasted, and froze last weekend that were just perfect for this recipe.

Yesterday was a busy day, I was also cooking a large batch of tomato sauce that I will divide into containers and freeze for later use. So I used my slow cooker to cook the enchilada filling while I accomplished the tomato sauce and other projects.

Dan’s Green Chili Sauce

2 lbs green chili's, roasted & peeled
2-3 garlic cloves, peeled
1/2 teaspoon cumin
1 teaspoon salt
juice of a 1/4 lime
2 tablespoons oil
1-2 hot peppers (optional)
1 cup good chicken stock
Blend all ingredients in a blender or food processor until chunky. If you have excess sauce it can be frozen for later use.

Chicken Enchiladas

8 6-inch warmed tortillas
3-4 boneless, skinless chicken breasts (about 1 lb.)
1/4 c chopped onions
1/4 c chopped green chili peppers
4 cloves minced garlic
1 Tbsp taco seasoning mix
1 tsp ground coriander
1/4 tsp pepper
1/2 cup chicken broth
1/2 cup sour cream
1 tsp lime juice
1 c shredded cheese (Monterey jack and/or cheddar)
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onion (optional)
Chopped cilantro (optional)

In a slow cooker, combine chicken, onions, green chili peppers, garlic, and taco seasoning mix, ground coriander, pepper, and chicken broth. Cover and cook on low 7-9 hours (high 3 to 4 hours) until chicken is tender. Shred chicken by placing two forks back to back and pulling meat apart. Stir to combine all ingredients in slow cooker. Cover and cook on low while you blend up a batch of Dan’s Green Chili Sauce.

To the slow cooker, add 1/2 cup of Dan’s Green Chili Sauce, sour cream, lime juice, and 1/2 cup of the cheese. Cover and cook on high for 20 to 30 minutes or until thickened.

Place about 1/2 cup of the filling on top of each warmed tortilla, roll up, and place seam side down on a lightly greased 12x7.5x2-inch baking dish. Top with Dan’s Green Chili Sauce.

Cover and bake in a 350ºF oven for about 35 minutes until heated through. Sprinkle with remaining shredded cheese, and optional olives, tomatoes, green onions, and/or cilantro. Bake uncovered 5 minutes or more until cheese melts. Let sit for 10 minutes before serving.

K and I both thought it was absolutely delicious and will be made again. Thanks Dan!


  1. That looks like something I make a lot when it's cooler here - but I won't take the time to roll. I just use it lasagne-style. Yummy sounding recipe. Thanks to both you and Dan!