Chicken, White Bean, & Chorizo Enchiladas w/ Green Chile

I have an addiction to Mexican food, or any food similar to it, so I am always looking for new recipes so I am not eating the same thing again and again. I have made enchiladas before, but only with chicken. I also have attempted to make green chile before, but put an entire bag of extremely spicy chile peppers in the food and ruined the dish (I had to add an entire jar of tomato sauce, and entire bag of cheese, and milk to make it even semi-bearable!).

I can now say that I have found one of the best enchilada recipes and green chile recipes. Thanks to Drick’s Rambling Cafe for the enchilada recipe, which I tweaked a bit. I will definitely be keeping this recipe for future meals. I chose to slow cook the chicken so that I could easily shred it, plus it gives it much more flavor. You can cook the green chile with pork if you would like, but I felt that it wasn’t necessary with all of the meat in the enchiladas.

Chicken, White Bean, & Chorizo Enchiladas with Green Chile

Yields 12-14 Enchiladas

• 4 chicken breasts (boneless and skinless)
• 1 white onion
• ground cumin
• oregano
• parsley
• garlic powder
• salt & pepper

• 1/2 large white onion (chopped)
• 4 cloves garlic (minced)
• 3 tbsp flour
• 1 (15 oz) can diced tomatoes (drained)
• 1 cup canned green chiles (peeled and roasted)
• 2 large tomatillos (husks removed and chopped)
• 1-2 tsp diced jalapeños (optional if you want more spice)
• 2 1/2 cups chicken broth
• 1 tbsp ground cumin
• 1 tbsp chili powder
• salt (to taste)

• 16 oz fresh chorizo sausage
• 1 large white onion (chopped)
• 1 red bell pepper (chopped)
• 1 tbsp ground cumin
• 1 tbsp mild chili powder
• 1 tsp dried oregano
• 1 tbsp fresh cilantro (minced)
• 1 (11 oz) can chipotle white corn or white corn
• 1 (14.5 oz) can diced tomatoes (drained)
• 1 (15.5 oz) can white cannellini beans (drained)
• 1/2 cup reduced fat sour cream
• 1/2 cup Enchilada sauce (homemade or store bought)
• 2 cups shredded Mexican blend cheese or cheddar
• 12-14 8″ flour tortillas

Directions:

For the Chicken:

1. Season both sides of each chicken breast with cumin, oregano, parsley, garlic, salt and pepper.
2. Roughly chop 1 onion and place in a slow cooker with the chicken (place a few onions on the bottom then mix the rest in with the chicken).
3. Slow cook on low for 4 hours.
4. Shred the chicken with two forks, then continue to cook for 1-2 additional hours.

For the Green Chile:

1. In a large pan, heat some olive oil and add the onions and garlic. Sauté until tender but not brown.
2. Stir the flour into the onion, garlic and oil until the flour absorbs the oil.
3. Add the chicken broth and cook and stir until mixture comes to boil and is slightly thickened.
4. Add the drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired.
5. Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
6. Transfer to a slow-cooker and simmer on low for at least 1 hour (longer if you have time), stirring occasionally to prevent sticking.

For the Enchiladas:

1. Remove the sausage from the casings if you are using links and place the meat in a heavy skillet. Cook on medium-high heat, stirring often to keep the sausage crumbly until brown, then drain off any grease.
2. Add the olive oil, onions, bell peppers and cook until just tender (about 3 minutes).
3. Add the seasonings, corn, tomatoes and beans and heat for a few minutes, stirring continuously.
4. Fold in the enchilada sauce, 1 cup of cheese and the sour cream. Turn off the heat and put aside.
5. Next, spray two 8.5 x 11.5″ casserole dishes with cooking oil and place about 1/4 cup chicken down the center of each tortilla, add about 1/3 cup of the chorizo filling, roll up and place seam side down in the baking dish.
6. Repeat with each tortilla until materials are all used.
7. Cover tightly with foil and bake in a 350-degree oven for 30 minutes.
8. Remove the foil and cover enchiladas with cheese and top with green chile. Bake, uncovered, for an additional 10 minutes.
9. Remove enchiladas from the oven and serve with guacamole.

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