Type “green chili” into any search engine and “Colorado” will pop right up. Why is my great square state so known for green chili? No idea. All I know is that my mom makes bomb green chili and though it’s meant to be smothered on things, we sometimes eat it straight out of the bowl like soup. And then our taste buds fall off due to spiciness, but life is not without its risks, amirite? This recipe does not feature my mom’s green chili. I feel I need to say that right up front. To do that, we’d need to fly home and interview my mom – something that is definitely on the GSG long-term plan – but this week, we are here in SF and that is not part of the short-term plan. But these enchiladas are. And they still call for that most Colorado of ingredient, green chili. This week, we’re using green chili from a jar. I know, I’m hanging my head in shame right now. BUT! But but! If you have a green chili recipe you love, you should totally use it here. Don’t let my corner-cutting drag you into the gutter. Hold your head up high, you!
Simple, delicious, and definitely not very good for you, these enchiladas feature another very simple ingredient that makes anything better: cream cheese. Spaghetti sauce? Put a little cream cheese in there. Sushi? CREAM CHEESE. Cake? Add some cream cheese. You can see where this is going. Normally I restrain myself from going full-on cream cheese crazy because I’d like my arteries clear and my wedding dress to fit, but exceptions must be made. Because life is not without its risks, but it’s certainly also not without reward.
. 3 boneless, skinless chicken breasts
. 2 packets of cream cheese . 2 scallions, thinly sliced
. 1 15 ounce can of crushed tomatoes . 4 cloves of pressed garlic
. 1 tablespoon of cumin
. 1 teaspoon of sea salt
. 2 cups of shredded cheddar cheese
. 1 15 ounce jar of green chili/salsa verde
. 1 jalapeño, seeded and chopped
. At least 10 small flour tortillas
1. Preheat the oven to 350, if cooking right away.
2. Boil a pan of lightly salted water, then cook the chicken breasts until they are…well, cooked. People are always recommending you cook chicken until “juices run clear” but in a pan of boiling water, that might be hard slash impossible to see. I boiled for 12 minutes and it worked out just great. Let the chicken cool before shredding.
3. While the chicken is cooking, beat together the cream cheese, garlic, cumin, salt and pepper. Add in the tomatoes, green onions, and jalapeño after that and mixy mix!
4. Shred the chicken into the cream cheese/tomato mixture, then stir again. After that, spoon the mixture into flour tortillas, as much or as little as you’d like. If you like guidelines, 1/3 cup per tortilla is fine.
5. Cover the whole shebang with green chili/salsa verde/tomatillo salsa/green enchilada sauce. Whatever you prefer! Then cover that whole shebang with shredded cheese. Bake on 350 until the cheese is melted, or about 20 minutes.