On Tap Oil & Vinegar Recipe Detail

Baklouti Green Chili Chicken & Cheese Enchiladas

with Garlic Olive Oil

Ingredients:

• 10 corn tortillas



ENCHILADA SAUCE

• 2 Tbsp Baklouti Green Chili Olive Oil
• 2 Tbsp all-purpose flour (GF is fine)
• 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



CHICKEN FILLING

• 2 lbs cooked chicken breast, coarsely chopped or shredded
• 2 cups cheese, shredded (Cheese blend, Monterey Jack, cheddar)
• 3 green onions, finely sliced
• 1 tsp each onion powder, garlic powder, salt
• 1/2 tsp each dried cumin, paprika, dried oregano
• 1/4 tsp black pepper
• 1 Tbsp Baklouti Green Chili Olive Oil



TOPPING

• 2 cups finely shredded cheese
• 3 tbsp fresh cilantro, chopped

Directions:

SAUCE

Cook roux and spices: Heat oil in small saucepan over medium-high heat. Add flour and cook 1 minute, whisking constantly. Add chili powder, garlic powder, cumin and oregano and cook 1 more minute, whisking constantly. Gradually pour in stock, whisking constantly to combine until no lumps remain. Continue cooking until sauce reaches a simmer. Reduce heat to medium-low to maintain simmer (sauce should continue lightly bubbling) 10-15 minutes, uncovered, until sauce has thickened slightly. Set aside to cool while making filling.

CHICKEN FILLING

In large bowl, toss chicken with spices, Baklouti Green Chili Olive Oil, green onions, and cheese. Mix until thoroughly combined.

ASSEMBLY

Preheat oven to 350°F. Set up assembly line: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out tortilla and spread 2 Tbsp sauce over surface. Add generous spoonful of chicken mixture in line down center of tortilla. Roll up tortilla and place in greased 9"x13" baking dish. Assemble all enchiladas. Spread remaining sauce evenly over top, followed by shredded cheese.

BAKE

Cover with foil and bake 20 minutes, until enchiladas are cooked through. Uncover and bake additional 15 minutes until cheese begins to crisp, and sauce bubbles.

Garnish with fresh cilantro and serve.