Green Chili Chicken Enchilada Stack

Green Chili Chicken Enchilada Stack

Green Chili Chicken Enchilada Stack with
sour cream and green salsa. Olé!

Serves – 2

Difficulty – So Easy a 2Year Old Could Make Them

Prep Time – 10-15 Minutes

Cook Time – 45 Minutes

Ingredients:

4 LC Corn Tortillas (make these ahead)

1 to 1-1/4 serving Green Chili Pulled Chicken (yep, leftovers, indeed)

4 oz Colby Jack or Monterey Jack Cheese

Purple Onion to your preference (optional)

Optional:

Sour Cream

Green Salsa

Avocado

In 2 individual casseroles, place part of leftover Green Chili Pulled Chicken on the bottom of the casserole. Top with a little cheddar and place LC Corn Tortilla over it. Repeat layer order for the second layer. Place second LC Corn Tortilla on top of second layer. Top with a little Green Chili Pulled Chicken. Finish with cheese and onions as the last layer. (Onions are optional.)

Bake at 350° for 30-45 Minutes or until hot and bubbly all the way through. Remove from oven and top with your choice of sour cream, green salsa and avocado. Serve piping hot with a cold side salad made with homemade apple cider vinaigrette and avocado, cucumber, tomato, onion and mixed lettuce!

SusieT’s Notes:

This is four forks for sure. I don’t care what protein you make this green chili with – it rocks! It’s close to an 11 (cuz our amps go up to 11 – for all you Spinal Tap fans). Seriously. It hits on all levels. It’s Tex Mex. It’s cheesy, gooey, hot from the oven, hot from the peppers (but not heat bomb hot), and has a satisfying bulk to it.

For little effort, you walk away full to the bones but not gross full fealing like you sometimes feel after eating at a Mexican Restaurant - remember your BLC (Before Low Carb) Days? Ugggh. Blech!

Every time I make something like this, I shake my head in amazement. Can this really be diet food?

I mean, it’s a HUGE serving and including the sour cream and salsa, the Green Chili Chicken Enchilada Stack only has 514 calories? And it gives you a wallop of Vitamins A, C and Calcium??? I just find that amazing!?

Please try these. You won’t regret it.

And you will never look at leftovers the same way again. Leftovers should never LOOK like leftovers! Leftovers in our house are as stealthily disguised as...well, as stealthily disgued as the great wrestler, El Muy Chupacabre! Olé!

Green Chili Chicken Enchilada Stack Nutritional Information

Single Serving (without sour cream, salsa or onions, included in counts)

Green Chili Chicken Enchilada Stack Nutritional Information

Single Serving Includes Sour Cream And Salsa (onions are optional)

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Green Chili Pulled Chicken

Yield – 6 Large Servings
Difficulty – Easy
Prep Time – 15Minutes
Cook Time – 4-6 Hours Crock Pot, Low

Ingredients:



Green Chili Pulled Chicken served over green beans and
topped with cheese, green salsa, and sour cream.

 3 Large Chicken Breasts, bone-in with skin (emphasis on LARGE, sub out 6 small)

2, 7oz Cans Green Chilis, chopped (or sub for REAL   freshly roasted green chilis like Hatch!)

1, 14.5oz Can Rotel Tomatoes, original recipe (with liquid)

1/2c Green Salsa (I used Herdez Brand)

1.5 Large Onions, chopped

1 Medium Green Bell Pepper, seeded and chopped (about 3oz)

1/2c Flat Leaf Parsley, fresh (or sub for 1/4c dried flakes)

2c Chicken Broth, Low Sodium if possible

1 Tbsp Olive Oil

The Spices:
1 tsp Thyme, dried
1 tsp Cumin, ground
1 tsp Coriander, ground
1 tsp Granulated Garlic Powder
½ tsp Black Pepper, ground
½ tsp Kosher Salt
1 Pinch Cayenne Pepper (or ½ tsp if you’re like me)

2oz Cream Cheese


Roast, skin, seed and chop green chilis if you’re using fresh chilis. If not, then open the cans while you’re opening the Rotel and green salsa! Be sure to add the liquid present with the canned veg.


Chop onion and green bell pepper, coarse chop is fine for this application.


Heat olive oil in a pan and add sliced garlic. Stir for a minute and add onion and green bell pepper. Sauté veggies over medium high heat until they begin to brown a bit and are tender. Remove veggies to the crock pot.


Optional step (brown chicken breasts in a splash of olive oil).
(Note: This step is up to you. Half the time I do it and the other half, I don’t. I make it with frozen meat or defrosted meat. Sometimes I like the color and flavor imparted by browning meat, sometimes I’m too lazy to care and just getting it in the crockpot is more important! So choose your battles!)

Technically, I usually “sandwich” the breasts between flavor elements. That means, I put a few of the veggies and garlic and spice on the bottom of the crock pot, then add the chicken, then top with everything else. I think it makes a moister environment to cook the meat. Add all other ingredients EXCEPT the cream cheese.

Set crock pot on low, cover and don’t lift the lid again for at least 4 hours. Check it at 4 hours if you can. You can cook it longer of course, but I don’t like dried-out chicken. You are looking to see that the breasts are done and tender. If you start from frozen breasts, I would add an hour or 1-1/2 hours to the cooking time.

When done, remove meat and shred it with the tines of a fork. Shredding the meat makes more volume than it would if you simply chop it.

Add shredded chicken back to the crock pot liner. Add cream cheese and stir to mix well.  (Cream cheese replaces the brown roux normally made to thicken green chili.)

Serve and prepare to be comforted! YUM!

SusieT's Notes:

If I had more forks than four, I would put them all in! This is beyond a 4-forker! Let's face it this whole post is one big SusieT note! So I have nothin' left to add, except don't be put off by the amount of ingredients. Just chunk it all in the pot and get on with your day. The dishes you can make using Green Chili Pulled Chicken as a base number as big as your imagination! We even love it over scrambled eggs, topped with cheese for breakfast.

Try it! You'll thank me!

Nutritional Information

Full Recipe

Single Serving

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Four Chili Grilled Chicken With Cilantro Cream Sauce

Serves 4
Difficulty - Easy
Active Prep Time - 15-20 minutes
Cook Time - 15-20 minutes


Ingredients:


Four Chili Grilled Chicken With Cilantro Cream and Zucchini Zoodles

 1 Large Poblano Pepper, fresh
2 Serrano Peppers, fresh
1/2 Large Red Bell Pepper
1 Habanero Pepper
1 Large Onion
4 Large Cloves Garlic
2 Sprigs Thyme, fresh or 1/4 tsp dried (divided - 1/2 for veg & 1/2 for sauce)
2 Tbsp Olive Oil
1 tsp Chili Powder
1 tsp Cumin, ground
1 tsp Coriander, ground
1/2 tsp Cayenne, ground
1 tsp Black Pepper, freshly ground if possible
1 tsp Kosher Salt
2 Campari or Roma Tomatoes
1-2 Wedges Lime, fresh squeezed
1/4c Sour Cream
3 oz Extra Dry Vermouth (or dry white wine, or chicken broth, or water)
24 oz (1-1/2 pound) Chicken Breast, boneless, skinless
2 oz Feta Cheese
1/4c Cilantro, fresh, chopped

Thaw chicken breasts in a pan of cold water for 45 minutes to an hour. Remove from water, butterfly breasts and dry with paper towels. Season with salt, pepper, and garlic powder. Drizzle seasoned breasts with 1/2 tablespoon of olive oil. Set aside.

Skin and julienne chilis. Discard capsicum membranes and seed pods. Learn how to skin chiles here!

Cut onion in half and slice in a thin julienne, lengthwise. Slice garlic thinly. Cut tomatoes into wedges. Cut lime into wedges. Assemble spice mixture for chili saute: salt, pepper, cayenne, chili powder, cumin, coriander.

Preheat non-stick or cast iron pan to screechingly hot! (I like using the outside propane grill for this but you can cook it inside. Be sure to turn your exhaust fan on high.)

Add the remaining 1-1/2 tablespoons of olive oil, garlic, 1 sprig of thyme into the hot pan and let sautee for a little bit. Now add the onions and cook a couple seconds and close the lid to let them cook quickly.

Add the remaining ingredients – except tomatoes and limes, close the grill and cook for 1 minute. (Oh yeah, I happened to have a little zucchini hanging around, so I julienned it and added it to the veggies. They were awesome and added negligible calories or carbs.)

After 1 minute, stir veggies. Add your spices and close lid to cook one more minute.

Add chicken breasts to the open side of grill. (Hey don’t forget to keep the fire on ignite on both sides of your grill! Now close the lid for 1 minute and let cook.)

Open the lid, stir the veggies and time it for one more minute with the lid up. Go ahead and add your tomatoes to the veggies now. Stir veg again and flip chicken. Close lid and cook 1 minute on ignite. Now open the lid and cook 1 more minute. (You’re at 4 minutes total for the chicken. Bingo!)

Remove the veggies from the grill and finish cooking your meat.

Cook chicken for 3 more minutes on indirect heat by turning off the fire underneath the breasts, but keeping the burner on the opposite side of the grill cranked to high or ignite. Close the lid, set the timer for 3 minutes and have a beer – low carb, of course! (6-7 minutes should be sufficient to cook your chicken, especially when you use the highest heat setting for 4 of those minutes.)

Time to make the Cilantro Cream Pan Sauce. Pan sauces are so delicious and easy. First deglaze your pan with either Extra Dry Vermouth (cheap and resealable – keep it in the pantry), chicken broth, or water.

Scrape the pan to loosen all the browned bits. This is called “fond” and it’s the mother’s milk of flavor!!! Add lime juice. I squeeze one or two wedges into the sauce. Stir the sour cream to incorporate into a creamy sauce. Add chopped cilantro and remove sauce from heat.

Taste sauce and adjust flavor if necessary (add salt or pepper).

To plate, slice the chicken on an angle. Place ¼ of the sauce on the plate. Top with ¼ of the chicken or 4-6oz of cooked breast. Top with ¼ of the chilis. Add 1/2oz Feta cheese and squeeze a little lime over the top. Garnish with more cilantro or avocado if you’d like. You could even add a little sour cream on the side.

Four Chile Grilled Chicken goes great with Zucchini Zoodles!

SusieT's Notes:
This recipe works for almost any meat you can imagine! It's awesome with flank or skirt steak or pork chops - even sliced turkey breast cutlets and firm-fleshed, white fish like snapper work well with it. You can grill up more chiles than you need and refrigerate the leftovers. The chiles are great the next morning on scrambled eggs with cheese or work great as toppings on salads.


Also, I use Feta cheese because I almost always have it in the ice box - unlike cotija or queso fresco (a crumbly, sharp, Mexican cheese that tastes similar to Feta). Feel free to substitute Monterrey Jack or Cheddar Cheese for the Feta if you don't like sharp cheese.


Please don't be put off by the presumed heat of the chiles. They really taste so great!


Find Printable Recipe Here


Nutritional Information for Entire Recipe

Nutritional Information per Single Serving

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