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    GREEN CHILI CHICKEN ENCHILADAS

    WORDS BY HUNTER HARLOW & PHOTOS BY JOHN DALE

    Uno:

    In a pan for cookin’, cover the breasts with stock and 1 quart of water then bring to a boil. Simmer over moderate heat, turning the chicken occasionally *until you finish 1 Tecate* Remove from pan and let cool. If you don’t like flavor, remove the skin and save for our El Jefe cause he’ll smash it. Roll dem bones away and may the odds be forever in your favor. Shred chicken. Shred it. SHRED IT, BRO! OHHHH HOOOO YEAHHHHH, SHRED IT BRO!

    Dos:

    Add butter to pan, whisk in the flour and cook over moderate heat, whisking constantly, until bubbling and just starting to change color, about 2 minutes *or 2 Tecates depending on your Tecate game* Gradually whisk in the milk and the 2 cups of cooking broth and bring to a boil. Simmer over moderately low heat, whisking frequently, until the sauce is thickened, about 10 minutes *or enough time to go to the store and buy more Tecate* Remove the sauce from the heat and season generously with salt, pepper, and chili powder.

    Tres:

    Roast your chilis if you bought them fresh. But don’t hurt it’s feelings too much, you don’t want it to get jalapeño face. Once roasted, torch them over some flames until nicely charred.
    Quatro:

    Preheat the oven to 375°. Grease a baking dish. Stuff the dish with as many slightly overlapping tortillas as you can. Spread one-third of the sauce over the tortillas, then top with 1 cup of the cheese and half each of the chicken, chiles and onion. Repeat the layering with 6 more tortillas, one-third of the sauce, 1 cup of the cheese and the remaining chicken, chiles and onion. Lay the rest of the tortillas on top and spread the remaining sauce over them.

    Cinco:

    Bake the enchiladas for about 45 minutes until the filling is bubbling. *invite you amigos over, because they have more Tecate* Sprinkle the remaining 1 cup of cheese on top and bake for 15 minutes more. Turn on the broiler and broil for 1 to 2 minutes, until lightly browned in spots. Let the enchiladas stand for 20 minutes. Garnish with cilantro and jalapeño slices and serve with your amigos, cold Tecate.
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