Green Chili Chicken Enchiladas Twister's Copycat

Copycat Twister's Chicken Enchiladas 



  If you enjoy Twisters green chili chicken enchiladas then I'm pretty sure you will enjoy this chicken enchilada recipe. They taste just like Twister's chicken enchiladas! 

  If you haven't had a chance to eat Twisters chicken enchiladas, you won't miss anything with this recipe. They are creamy chicken enchiladas, with tons of flavor, and adjustable heat. A Rolled enchilada style, which makes washing dishes easier as compared to the casserole style, but does take a little more time to put together.

  These chicken enchiladas have always been one of my family's favorite meals. After years of non-stop compliments on them, I decided I needed to share this green chili chicken enchilada recipe with you.

Authentic Green Chili Chicken Encilidas


  This recipe for green chili chicken enchiladas is mouthwatering delicious and tastes very authentic.

  Once you taste these chicken enchiladas you would never know that I wasn't born of that culture except for the fact of me telling you. Of course it does help growing up and living most of my life in the official Hatch green chili state, you get to learn a lot about quite a few different cultures.

  The use of fresh homemade chili powder not only gives these chicken enchiladas their authentic great taste, but it's one of the key ingredients to making the best green chili chicken enchiladas. 

The Best Chicken Enchiladas

  Now for the best enchiladas or any meal for that matter, it is best to use the freshest ingredients as possible.

   When I can't get Anaheim, Habanero, and other kinds of pepper seeds to sprout and provide me with chili pods to use fresh or dry, I will get them fresh or dried from the store for a couple reasons.

  I can insure the fresh or dried chili pods have been washed before I use them.

  Dried chili pods can be ground into powder for seasoning my meat for tacos, enchiladas, tamales, fajitas and more. 

  Plus dried chili pods can be brought back to life to turn into a sauce.

Recipe For Authenticity

  For this particular chicken enchilada recipe I use the chilies ground to a powder to season the chicken breasts while they are boiling in a cup of water along with some garlic, onion, and paprika powder, and a pinch of salt. McCormick and other chili powders sold at the store will be fine if you don't want to grind the chili yourself.

  Once the chicken is thoroughly cooked, I shred the chicken. I just recently learned that you can use a hand mixer to shred chicken to speed up this process. Then I return the chicken to the pot so that every bit of chicken becomes seasoned with the chili and garlic infused water.

Fire roasting fresh Hatch Green Chilies smells so good and makes them taste so good!

Adding some diced hatch green chili to the mix to make it an authentic green chili chicken enchalada with intense flavour.

Now that I've got your mouth watering check out the chicken enchilada recipe below and try out these delicious green chili chicken enchiladas yourself. I would love for you to leave a review of them below in the comments. I hope you enjoy the chicken enchiladas!

Helpful Cookware Tools

  • 2 Pyrex 9x13 baking pans
  • Pastry brush
  • Shredding claws / 2 forks / hand mixer
  • Tongs
  • Small frying pan
  • Serving spoon
  • Medium pot with lid
  • Measuring spoons
  • Measuring cup sizes 1 cup and 2 to 4 cups
  • Whisk
  • Tupperware containers for each garnishment
  • Aluminium foil


Green Chili Chicken Enchiladas

Cook Time: 2 hours
Green chili chicken enchiladas
Prep Time: 35-45 minutes
Makes 24 enchiladas

Ingredients

3 Chicken Breast Halves
24 Corn Tortillas
1 cup Roasted and Chopped Hatch Green Chili
1 cup Filtered Water (I like to use my Big Berkey filter but you can use the filtered water of your choice.)
1 tsp Salt
1 tbsp + 1 tsp Chili Powder (*freshly ground chili peppers)
1 tbsp + 1 tsp Paprika
1 tbsp + 1 tsp Onion Powder 
1 tbsp + 1 tsp Garlic Powder
2 tsp Fresh Ground Black Pepper
1 tsp Lime Salt or 1 tsp Lime Juice
1 tsp Fresh Ground Habanero Peppers
2 cups Milk
1 tbsp Cornstarch
 cup Wheat Flour / Unbleached All Purpose Flour (you can substitute the milk, flour and cornstarch with a large can of cream of chicken soup.)
Vegetable oil / Olive Oil or frying oil of your choice.
1 lbs Monterey and Colby Jack Shredded Cheese

Garnishings

1 lbs Monterey Jack and Colby Shredded Cheese
2 Tomatoes Diced
Fresh Baby Spinach
Sour Cream
Chopped Black Olives
Chopped Onions
Green Chili Sauce

Directions

First prepare your cheese and garnishing that need to be chopped, diced, or shredded and place them in containers in your fridge so they are ready to use.

In a medium pot add the chicken breasts, ground chili powders, green chili, paprika, garlic, salt, pepper, filtered water and lime and heat over medium high heat until chicken is thoroughly cooked. (For less spice heat you can use mild peppers and omit some of the lime.) Once the chicken is cooked reduce the heat to low and shred the chicken with either shredding claws or 2 forks. When all the chicken is shredded stir it around to make sure it all gets seasoned then cover with a lid.

In a 2-4 c measuring cup measure 1 c of milk,then add ⅓ cup wheat or unbleached all purpose flour, and 1 tbsp of cornstarch. Whisk the ingredients together until there are no lumps. Add the milk and flour mixture to the chicken and cook on medium. If substituting cream of chicken for the milk and flour, just add the can of soup to the chicken and cook on medium. Stirring somewhat frequently until it starts to thicken, (or when the can of cream of chicken is no longer lumpy. Reduce heat to low and cover.

Brush corn tortillas on both sides with oil. In a small frying pan on medium high heat, 1 little bubble or two to start forming, then flip the tortilla with your tongs. Remove the corn tortilla from heat when a little bubble starts forming again. This will make the corn tortilla flexible enough to form the enchilada. Repeat the cooking steps until all tortillas are warmed.


Preheat your oven to 375°. Take the cooked corn tortilla and place it in the pyrex baking dish. Place a pinch of shredded colby and monterey jack cheese blend down the center of the tortilla. Then spoon a serving size spoonful of the chicken and green chili sauce on top the cheese. Fold one side of the corn tortilla on top the chicken then fold the other side on top of the first fold of the tortilla. Place it in the corner of the pyrex dish. Repeat the steps to fill the tortillas. Line each enchilada up next to each other until the pan is full. I usually can only fit 12 enchiladas in the 9x13 pyrex baking pan, having to cut one in half putting the two halves side by side to fill the pan completely. 

Top the enchiladas with shredded monterey jack cheese and cover with aluminium foil to keep the cheese from browning too much. Bake in the oven at 375° for 30 to 45 minutes. Cheese will be melted and the enchiladas will be golden.
Try these delicious hatch green chili enchiladas!
Try these delicious hatch green chili enchiladas!

When serving, garnish the top of these chicken enchiladas with your choice of diced tomatoes, chopped black olives, fresh baby spinach or lettuce, green chili sauce, and sour cream. Side dishes that go great with this green chili chicken enchilada recipe are refried beans, spanish rice, and mexican rice.

Twister's Copycat Green Chili Chicken Enchiladas Recipe

By A.K.Love
Green chili, chicken, and fresh spinache never tasted as good as they do in this Copycat Twister's Chicken Enchilada Recipe!
Yields:  24 Chicken Enchiladas  
Prep Time:  30 minutes.        
Cook time:  1 hour 30 minutes.        
Total Time: 2 hours.  
      
Course: Appetizer, Main Course Cuisine: Mexican, TexMex
Ingredients
Directions

First prepare your cheese and any garnishing that needs to be chopped, diced, or shredded and place them in containers in your fridge so they are ready to use.
In a medium pot add the chicken breasts, ground chili powders, green chili, paprika, garlic, salt, pepper, filtered water and lime and heat over medium high heat until chicken is thoroughly cooked. (For less spice heat you can use mild peppers and omit some lime.) Once the chicken is cooked reduce the heat to low and shred the chicken with either 2 forks or shredding claws. When all the chicken is shredded, stir it around to make sure it all gets seasoned then cover with a lid.
In a 2-4 c measuring cup measure 1 c of milk,then add ⅓ cup wheat or unbleached all purpose flour, and 1 tbsp of cornstarch. Whisk the ingredients together until there are no lumps. Add the milk and flour mixture to the chicken and cook on medium. If substituting cream of chicken for the milk and flour, just add the can of soup to the chicken and cook on medium. Stirring somewhat frequently until it starts to thicken, (or when the can of cream of chicken is no longer lumpy. Reduce heat to low and cover.
Brush corn tortillas on both sides with oil. In a small frying pan on medium high heat, 1 tortilla at a time, cook just enough for a for a little bubble or two to start forming, then flip the tortilla with your tongs. Remove the corn tortilla from heat when a little bubble starts forming again. This will make the corn tortilla flexible enough to form the enchilada. Repeat the cooking steps until all tortillas are warmed.
Preheat your oven to 375°.
Take a cooked corn tortilla and place it in the pyrex baking dish. Place a pinch of shredded Monterey and Colby Jack cheese down the center of the corn tortilla. Then spoon a serving size spoonful of the chicken and green chili sauce on top the cheese.
Fold one side of the corn tortilla on top the chicken, then fold the other side on top of the first fold of the tortilla. Place it in the corner of the pyrex dish. Repeat the steps to fill the tortillas. Line each enchilada up next to each other until the pan is full. I usually can only fit 12 enchiladas in the 9x13 pyrex baking pan, having to cut 1 in half putting the 2 halves side by side to fill the pan completely.
Top the enchiladas with the shredded Colby and Monterey Jack cheese blend and cover with aluminium foil to keep the cheese from browning too much. Bake in the oven at 375° for 30 to 45 minutes. Cheese will be melted and the enchiladas will be lightly golden.
When serving, garnish the top of these chicken enchiladas with your choice of diced tomatoes, chopped black olives, fresh baby spinach or lettuce, green chili sauce, and sour cream. Refrigerate left overs up to 3 days or freeze for up to 6 months. Alternatively you can whip up some taco meat and make yourself the best encharito you will ever have.
Side dishes that go great with this chicken enchilada recipe are refried beans, spanish rice, and mexican rice.
  • 3 Chicken breast halves
  • 24 Corn tortillas
  • 1 c Roasted, Chopped Hatch Green Chili
  • 1 tbsp + 1 tsp Chili Powder *ground fresh
  • 2 tsp Fresh Ground Black Pepper
  • 1 tsp Lime Salt or 1 tsp Lime Juice
  • 1c Filtered Water ( I like to use my Big Berkey to filter water, but you can use the filtered water of your choice.)
  • 1 tsp Ground Habanero Peppers
  • 1 tbsp + 1 tsp Paprika
  • 1 tbsp + 1 tsp Onion powder
  • 1 tsp Salt
  • 1 tbsp + 1 tsp Garlic Powder
  • 2 c Milk
  • 1 tbsp Cornstarch
  • ⅓ c Wheat Flour / Unbleached All Purpose Flour (You can substitute the milk, flour, and cornstarch with a large can of cream of chicken soup.)
  • Vegetable Oil / Olive Oil / frying oil of your choice
  • 1 lb Monterey & Colby Jack Shredded Cheese

Garnishing Ingredients

  • 1 lbs Monterey Jack and Colby Shredded Cheese
  • 2 Tomatoes Diced
  • Fresh Baby Spinach
  • Sour Cream
  • Chopped Black Olives
  • Chopped Onions
  • Green Chili sauce
Copycat, Recipe, Twister's,Green Chili, Chicken, Enchiladas        

©January 10, 2019