The Spicy Olive’s Baklouti Green Chili Chicken and Cheese Enchiladas
Ingredients
  • 10 corn tortillas
For the Enchilada Sauce
  • 2Tbsp The Spicy Olive’s Baklouti Green Chili fused olive oil
  • 2Tbsp all purpose flourcan use gluten free
  • 1/4cup chili powder
  • 1/2tsp garlic powder
  • 1/2tsp ground cumin
  • 1/4tsp Dried Oregano
  • 2cups chicken or vegetable stock
For the Chicken filling
  • 2cups chicken breastcooked and shredded or chopped
  • 2cups cheeseMexican blend, shredded(cheddar & monteray jack)
  • 3 green onionssliced
  • 1tsp each onion and garlic powder and salt
  • 1/2tsp each cumin, oregano and paprika
  • 1/4tsp black pepper
  • 1Tbsp The Spicy Olive’s Bakouti Green Chili Olive Oil
Topping
  • 2cups cheesefinely shredded
  • 3Tbsp frech cilantrochopped
Instructions
For the Sauce
  1. Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly. Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened. Set aside to cool slightly while making the filling.
For the Chicken filling
  1. In a large bowl, toss the shredded chicken with the spices, Baklouti chili oil, green onions, and cheese. Mix until thoroughly combined.
To assemble
  1. Preheat oven to 350 F. Set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Spread remaining sauce evenly over the top of the enchiladas, followed by shredded cheese.
to Bake
  1. Cover with foil and bake for 20 minutes, until the enchiladas are cooked through, then uncover and bake an additional 15 minutes until the cheese begins to become crisp, and the sauce bubbles. Garnish with fresh cilantro and serve.