Enchiladas are the best ever. Whose with me?! I could live off of enchiladas, and this is for a number of reasons. I could live off of cheese. I could live off of chicken. I eat tortillas on a daily basis. Pomegranates are AH-MAZING right now. Oh, and as for green chile. Dear Lord. I could totally live off of green chile. Although, we live just north of the great states of New Mexico and Arizona, we still have a pretty mean green chile here in Colorado. I sometimes feel bad for those of you in the northeast. Well, actually, no I don’t. You guys have some incredible foods back there, so I think we are just about even in that retrospect. Seriously though, these white green chile chicken enchiladas are one of a kind, topped with a light and refreshing pomegranate salsa and made with beer!
I’m sure many of you are thinking the same thing I have been thinking. Bring on the easy recipes! We are all baking like crazy, recipe testing for Christmas Eve and Christmas Day. Oh, and don’t even get me started on New Year’s Eve. That’s a whole different ball game. So much to do. So much to think about! Ahhhh! It’s a fun kind of “ahhh!” though.
Point is, I am totally all about the easy recipes. I make enchiladas a lot. I’m surprised Zach doesn’t get sick of them, and although I normally go the traditional route, I wanted to pay tribute to green chile in this one … oh and beer … I wanted to pay tribute to beer. We’ll get into that in a sec though.
I was thinking the other day, how I have never posted an enchilada recipe. I mean we are getting close to that three year mark, and I have yet to post a real deal enchilada recipe!
Bahh! What is wrong with me!?
These green chile chicken enchiladas are super duper easy, and you will be amazed at how packed full of flavor they are. A sauce is made of a simple roux, a 12 ounce bottle of beer, green chile, sour cream and cream cheese. Spice it up with a couple of essentials and it’s soooo amazing. After you have assembled your enchiladas, that just happen to be stuffed with black beans, shredded chicken breast and a ton of cheese, you slather them in the sauce and top them with … yup you guessed it … more cheese. Baked to perfection in a 400 degree F oven, these white green chile chicken enchiladas will be your go-to. I promise you this.
The absolute BEST part of this whole dish is the pomegranate salsa. I didn’t know how much I adored pomegranates with New Mexican and southwestern flavors until I had them in a taco at a local restaurant. It was like the heavens opened up and all was well with the world. Yes, that good. The salsa adds the perfect lightness and sweetness to such a savory dish. Pomegranates are sooo good right now and such a fabulous addition to these green chile chicken enchiladas.
Recipe and beer pairing are below! Have a great weekend everyone! xo
For the Enchiladas
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 12 ounces beer I used an IPA
- 1 cups green chile sauce I used a store-bought local brand
- 1 cup sour cream
- 1/2 cup cream cheese softened to room temperature
- 1 teaspoon garlic powder
- salt and black pepper
- 8-12 flour tortillas warmed through
- 16 ounces monterey jack or sharp white cheddar cheese grated
- 16 ounces fully-cooked chicken breast shredded or chopped small
- 1 cup black beans drained and rinsed
- 1 large avocado chopped (for garnish)
- chopped cilantro for garnish
For the Pomegranate Salsa
- 1 cup pomegranate arils
- 1/4 cup red onion diced
- 2 tablespoons chopped cilantro
- 1 jalapeno minced
- 1 teaspoon lime juice
- 1/2 teaspoon granulated sugar
- salt to taste
- Preheat your oven to 400 degrees F and spray a large baking dish with a non-stick spray. Set aside.
- In a heavy-bottom saucepan, add the butter and melt over medium heat. Whisk in the flour and cook until it turns a golden brown color. Very slowly, pour in the beer. Be careful, as beer is known to bubble over. Continue to whisk for 2-3 minutes and then whisk in the green chile. Bring to a low boil and reduce the heat to a simmer, continuing to whisk until the sauce has thickened substantially, about 10 minutes. With the heat still set on low, stir in the sour cream, cream cheese, garlic powder and a dash of salt and pepper. Stir until smooth and creamy. Adjust seasoning to taste and remove from heat. Set aside.
- Assemble your enchiladas, by placing a tortilla on a flat surface. Add a couple tablespoons of chicken, a couple tablespoons of cheese, and a tablespoon of black beans. Roll the enchilada up tightly and place, seam side down, into the prepared pan. Repeat this step for the rest of the tortillas, making sure you have about 1/2 cup of cheese left over for topping later on.
- Top the enchiladas with the green chile sauce and the remaining cheese.
- Bake the enchiladas for 20-25 minutes or until melty, bubbly and slightly brown. Remove from heat and let stand for 2-3 minutes.
- While your enchiladas are baking, prepare you salsa. In a small bowl, combine the pomegranate arils, red onion, cilantro, jalapeno, lime juice, sugar and a dash of salt. Mix carefully as to not break up the pomegranate arils. Set aside.
- Serve your enchiladas by topping with pomegranate salsa, avocado and cilantro. Enjoy immediately!