I grew. And picked. And roasted. And peeled. And chopped. And canned these chilies. Then it was April.
How have I not used these chilies yet?! For whatever reason, I always forget about these little guys. Alas, we shall make Green Chili White Chicken Enchiladas. We almost always make our enchiladas with red sauce, but I really wanted to highlight the chilies with a milder sauce. Matt hates almost all white sauces . . . can’t stand mayo . . . doesn’t like sour cream, so this sauce starts with a roux (and a little sour cream . . . mum’s the word, K?).
Because Matt thinks white sauces are scary, these enchiladas are light on sauce (And actually, I probably only used half as written). If you like a lot of sauce, I suggest doubling the sauce recipe (see note at bottom of recipe).
There are many ways to shred chicken. You can poach and shred, cheat and by a rotisserie chicken and shred (I won’t tell . . . we’re tight like that), but my favorite is how Ree Drummond shreds her chicken for Chicken Tortilla Soup (which is delicious, by the way).
I used chicken tenders this particular time, but boneless skinless chicken breasts work equally as well.
I went with pepper jack for the filling and monterey jack on top. Your choice, though 🙂
Yum! And the guy gave it two thumbs up