The other day, my wife and I were craving Mexican food. Usually we would just go out and grab something, but on this day I had some extra time and figured I would make some delicious chicken enchiladas. When I plan my menu and go shopping, I just decide what I think sounds good and run with it. This time, I decided on boneless chicken breasts and thighs, green chiles, and some green Chile enchilada sauce (you can pick your desired heat level). I made a lot, but figure I can freeze what I’m not going to use now for later. I decided to make enchiladas with the meat, but it’s great in tacos or quesadillas or anything else. In my opinion, this chicken tastes just as good, if not better than what you get at taquerias.
Season the breasts and thighs with Sylva’s Kitchen Fault Line seasoning and a little Sylva’s Kitchen Lemon Pepper Perfection seasoning. Preheat the oven to 250 degrees. Next, heat up some olive oil in a large skillet until nice and hot and sauté the chicken thighs on each side until browned. Remove the thighs and place them in a large baking dish with somewhat high walls. Next, sauté the breasts on both sides until browned. After placing the breasts in the baking dish with the thighs, add a 12 oz bottle of beer to the skillet to deglaze it. Next I add the enchilada sauce and the green chiles to the skillet, mix it to capture all of the flavor from browning the chicken, and then pour it over the chicken in the baking dish. Cover the baking dish with aluminum foil and bake for about four to six hours until the meat falls apart when touched. Shred the meat and make whatever your heart desires—tacos, burritos, enchiladas, quesadillas…the possibilities are endless! Don’t forget to save the drippings in the baking dish to season your rice or anything else you want to prepare. The flavors are amazing! So, next time you want some Taqueria-style chicken, give this recipe a shot. You will love it! Enjoy!
