Here’s a great, savory enchilada recipe featuring grilled chicken and my special Tequila marinade. You can find the canned Hatch chilis in most southwest markets – otherwise order them online.
4-6 boneless, skinless chicken breasts, pounded flat
1 28oz. can Hatch® whole mild green chilis
2 cups chicken stock using, in part, the reserved liquid from the canned chilis
1 medium Spanish onion, chopped
2 cloves garlic, mashed
1/2 cup cilantro leaves, washed and trimmed of stems
2 tsp. ground cumin, from toasted seed
1 tbs. dried Mexican oregano leaf
2 tsp. dried ground coriander
1 tbs. chipotle powder, or to taste
1 tsp. salt, or to taste
1 tsp. fresh ground black pepper
1/2 cup chopped fresh scallion
8 oz. package shredded Monterey Jack cheese
6 10″ flour tortillas
—For the Marinade:
2 oz. Tequila
1/2 cup fresh-squeezed lime juice
1/2 cup XV olive oil
4 cloves crushed garlic
Salt and pepper to taste
Ensure the chicken breasts are thawed and pounded flat. This will help the marinade penetrate the meat – they will also grill more evenly. Prepare the marinade ingredients in a mixing bowl and whisk until blended. Place the chicken and the marinade in a Ziplock storage bag, seal and refrigerate at least six hours, but best overnight.
Prepare a charcoal grill with enough coal for a medium-hot fire. When coals are white-hot, level them and place the chicken directly over the center of the grate. Grill until lightly charred and cooked through – turning once. Remove and place on a cutting board to cool.
Prepare the enchilada sauce by pulsing the canned whole green chili in a food processor until chunky. Bring the chilis up to a low simmer on your stove top in a heavy pot. Add the stock or chili liquid, the chopped onion, garlic and the spices and simmer for about an hour, partially covered. Stir occasionally.
Shred the chicken into bite-sized pieces. Add to the pot with the cilantro and warm through, ensuring that the liquid is reduced, cooking for an additional 15-30 minutes, if necessary.
Preheat your oven to 375 degrees. Prepare a 9×13″ baking dish with a little cooking spray. Divide up the enchilada mix into the six tortillas, wrap tightly and place in the baking dish with shredded Monterey Jack cheese and scallion on top. Cover with the remaining chili sauce. Bake uncovered in the oven for about 30 minutes or until melted and slightly browned on top. (As an option, you may lightly brush the outside of each tortilla with a little olive oil and toast in a skillet before baking.)