The Spicy Olive’s Baklouti Green Chili Chicken and Cheese Enchiladas

Check out these Baklouti Green Chili Chicken & Cheese Enchiladas!!! YUM
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 The Spicy Olive's Baklouti Green Chili Chicken and Cheese Enchiladas
The Spicy Olive's Baklouti Green Chili Chicken and Cheese Enchiladas
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Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 10 corn tortillas
For the Enchilada Sauce
  • 2 Tbsp The Spicy Olive's Baklouti Green Chili fused olive oil
  • 2 Tbsp all purpose flour can use gluten free
  • 1/4 cup chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp Dried Oregano
  • 2 cups chicken or vegetable stock
For the Chicken filling
  • 2 cups chicken breast cooked and shredded or chopped
  • 2 cups cheese Mexican blend, shredded(cheddar & monteray jack)
  • 3 green onions sliced
  • 1 tsp each onion and garlic powder and salt
  • 1/2 tsp each cumin, oregano and paprika
  • 1/4 tsp black pepper
  • 1 Tbsp The Spicy Olive's Bakouti Green Chili Olive Oil
Topping
  • 2 cups cheese finely shredded
  • 3 Tbsp frech cilantro chopped
Course Main Dish
Cuisine Mexican
Servings
Ingredients
  • 10 corn tortillas
For the Enchilada Sauce
  • 2 Tbsp The Spicy Olive's Baklouti Green Chili fused olive oil
  • 2 Tbsp all purpose flour can use gluten free
  • 1/4 cup chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp Dried Oregano
  • 2 cups chicken or vegetable stock
For the Chicken filling
  • 2 cups chicken breast cooked and shredded or chopped
  • 2 cups cheese Mexican blend, shredded(cheddar & monteray jack)
  • 3 green onions sliced
  • 1 tsp each onion and garlic powder and salt
  • 1/2 tsp each cumin, oregano and paprika
  • 1/4 tsp black pepper
  • 1 Tbsp The Spicy Olive's Bakouti Green Chili Olive Oil
Topping
  • 2 cups cheese finely shredded
  • 3 Tbsp frech cilantro chopped
The Spicy Olive's Baklouti Green Chili Chicken and Cheese Enchiladas
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Sauce
  1. Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly. Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened. Set aside to cool slightly while making the filling.
For the Chicken filling
  1. In a large bowl, toss the shredded chicken with the spices, Baklouti chili oil, green onions, and cheese. Mix until thoroughly combined.
To assemble
  1. Preheat oven to 350 F. Set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Spread remaining sauce evenly over the top of the enchiladas, followed by shredded cheese.
to Bake
  1. Cover with foil and bake for 20 minutes, until the enchiladas are cooked through, then uncover and bake an additional 15 minutes until the cheese begins to become crisp, and the sauce bubbles. Garnish with fresh cilantro and serve.