Green Chile Chicken and Goat Cheese Enchiladas
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Green Chile Chicken and Goat Cheese Enchiladas

  • Servings: 4
  • Prep Time: 20 MINS
  • Cook Time: 40 MINS

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Directions

Step one
In a high-sided skillet, bring the enchilada sauce to a simmer over medium heat. Add in the boneless skinless chicken thighs and cover with a lid. Reduce heat to low and cook for 20 minutes, or until fork tender.
Step two
While the chicken is cooking, heat the canola oil in a medium sauté pan over medium heat. Place a paper towel on a plate and set aside.
Step three
Once the oil is hot and shimmery, gently lay a tortilla into the pan and cook for 15 seconds on each side. Carefully remove to the paper towel lined plate. Repeat with the remaining tortillas and set aside until ready to assemble.
Step four
When the chicken is fully cooked, remove to a bowl and using two forks, shred the chicken. Ladle ½ cup of sauce into the bowl, season with salt, and stir together.
Step five
Preheat the oven to 350°F. To an oval or rectangular baking dish, ladle about ½ cup of the green chile enchilada sauce, evenly spreading the sauce so that the bottom is coated.
Step six
To assemble the enchiladas lay one of the lightly fried tortillas onto a cutting board. Spread one piece of the goat cheese in the middle and top with some of the shredded chicken. Roll the tortilla up and place the seam side down into the banking dish. Repeat with the remaining ingredients.
Step seven
Once all of the enchiladas have been rolled, pour the remaining enchilada sauce over the top and sprinkle with monterey jack cheese. Place in the oven and bake for 20-25 minutes, until the cheese is melted and has slightly browned on top.
Step eight
Meanwhile, prepare the onions by placing the sliced red onions in a bowl. Squeeze the juice from one lime over the onions and sprinkle with 1 tablespoon of sugar and a pinch of salt. Toss everything together with a spoon and set aside.
Step nine
When the enchiladas have finished cooking, remove from the oven and let cook for 5 minutes. Serve topped with pickled onions, crema, and cilantro.

Ingredients

1 lbs. RANGER® Free Range Boneless Skinless Chicken Thighs
16 oz. green chile enchilada sauce
corn tortillas
1/2 cup canola oil
8 oz. goat cheese log, cut into 8 equal pieces
4 oz. shredded monterey jack cheese
1/2 small red onion, thinly sliced
lime
1 tbsp. sugar
  Kosher salt, to taste
  Crema or sour cream, to serve
  Cilantro, to serve

Directions

Step one
In a high-sided skillet, bring the enchilada sauce to a simmer over medium heat. Add in the boneless skinless chicken thighs and cover with a lid. Reduce heat to low and cook for 20 minutes, or until fork tender.
Step two
While the chicken is cooking, heat the canola oil in a medium sauté pan over medium heat. Place a paper towel on a plate and set aside.
Step three
Once the oil is hot and shimmery, gently lay a tortilla into the pan and cook for 15 seconds on each side. Carefully remove to the paper towel lined plate. Repeat with the remaining tortillas and set aside until ready to assemble.
Step four
When the chicken is fully cooked, remove to a bowl and using two forks, shred the chicken. Ladle ½ cup of sauce into the bowl, season with salt, and stir together.
Step five
Preheat the oven to 350°F. To an oval or rectangular baking dish, ladle about ½ cup of the green chile enchilada sauce, evenly spreading the sauce so that the bottom is coated.
Step six
To assemble the enchiladas lay one of the lightly fried tortillas onto a cutting board. Spread one piece of the goat cheese in the middle and top with some of the shredded chicken. Roll the tortilla up and place the seam side down into the banking dish. Repeat with the remaining ingredients.
Step seven
Once all of the enchiladas have been rolled, pour the remaining enchilada sauce over the top and sprinkle with monterey jack cheese. Place in the oven and bake for 20-25 minutes, until the cheese is melted and has slightly browned on top.
Step eight
Meanwhile, prepare the onions by placing the sliced red onions in a bowl. Squeeze the juice from one lime over the onions and sprinkle with 1 tablespoon of sugar and a pinch of salt. Toss everything together with a spoon and set aside.
Step nine
When the enchiladas have finished cooking, remove from the oven and let cook for 5 minutes. Serve topped with pickled onions, crema, and cilantro.

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