Chicken Chili Enchiladas with Cheddar Cheese & Jalapeño Pepper

Chicken Chili Enchiladas

with Cheddar Cheese & Jalapeño Pepper

Group Created with Sketch. 50 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving
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We’re turning a favorite chili dish into crowd-pleasing enchiladas by wrapping flour tortillas around a filling of white beans, chicken, poblano peppers, and more. For rich finish, a creamy sauce—spiced with tangy pickled jalapeño—covers it all just before baking.

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ingredients
Chicken Chili Enchiladas with Cheddar Cheese & Jalapeño Pepper
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 8 Flour Tortillas
  • ½ cup Jasmine Rice
  • 1 15.5-Ounce Can Cannellini Beans
  • 2 Poblano Peppers
  • 2 Scallions
  • 1 Lime
  • ⅓ cup Chicken Bone Broth
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Cream
  • ¼ cup Sour Cream
  • 4 oz White Cheddar Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
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step-by-step
instructions
Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a small pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Drain and rinse the beans. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut out and discard the stems, ribs, and seeds of the poblano peppers, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers. 

Cook the chicken & make the filling:
3 Cook the chicken & make the filling:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced poblano peppers; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. Add the cooked rice, drained beans, sour cream, lime zest, and the juice of 3 lime wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. 

Make the sauce:
4 Make the sauce:

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the broth (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Add the cream (shaking the bottle before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the juice of the remaining lime wedge. Taste, then season with salt and pepper if desired. 

Make the enchiladas & serve your dish:
5 Make the enchiladas & serve your dish:

Place the tortillas on a work surface. Evenly spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas. Tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the sauce and grated cheese; season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!

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Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a small pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Drain and rinse the beans. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut out and discard the stems, ribs, and seeds of the poblano peppers, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers. 

Prepare the ingredients:
Cook the chicken & make the filling:
3 Cook the chicken & make the filling:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced poblano peppers; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly softened and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. Add the cooked rice, drained beans, sour cream, lime zest, and the juice of 3 lime wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. 

4 Make the sauce:

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the broth (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Add the cream (shaking the bottle before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the juice of the remaining lime wedge. Taste, then season with salt and pepper if desired. 

Make the sauce:
Make the enchiladas & serve your dish:
5 Make the enchiladas & serve your dish:

Place the tortillas on a work surface. Evenly spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas. Tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in a single layer, seam side down. Evenly top with the sauce and grated cheese; season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!