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