Green Chili Chicken Enchiladas Twister's Copycat

Copycat Twister's Chicken Enchiladas

 

The most delicious, rolled green chili chicken enchaladas ever!

  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.

Rolled style enchiladas can be frozen for eating later! 

  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, if you want to make this delicious chicken enchilada recipe you'll need a few kitchen aids listed below. 

Helpful Cookware Tools

• 2 Pyrex 9x13 baking pans
• Pastry brush
• Shredding claws / 2 forks / hand mixer / stand 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

How Much Time is Needed to Make Homemade Green Chili Chicken Enchiladas?

The time it takes to make these delicious chicken enchiladas can vary depending on how many different garnishings that require cutting you choose and the kithchen tools that you have on hand. 

Times I provide are a rough estimate based on the manual side of preparation.  Prep. can take 30 to 50 minutes.  Cooking is done throughout the process of preparation, which altogether can be about 1 hour to cook.  Altogether, prep and cook time can equal up to 2 hours and 10 minutes total. This chicken enchilada recipe makes a total of 24 green chili chicken enchiladas that can be frozen and eaten at a later time.

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
• ⅓ 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

1. 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.
2. 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, about 30 minutes. (For less spice heat you can use mild peppers and omit some of the lime.) 
3. Brush corn tortillas on both sides with oil. In a small frying pan on medium high heat, fry the corn tortilla for about 30 seconds or a little air bubble or two to start forming in the tortilla, 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, which will roughly take 20 to 25 minutes to cook the tortillas, which I start on right after the chicken has been started.
4. Once the chicken is cooked reduce the heat to low and shred the chicken with either shredding claws, 2 forks, or your mixer equipped with the mixing attachment. When all the chicken is shredded stir it around in the pot to make sure it all gets seasoned then cover with a lid.
5. 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.
6. 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. 
7. 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.
8. 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.

Try out these delicious green chili chicken enchiladas yourself, then let me know - are these the best rolled green chili chicken enchiladas? I would love to hear what you think, so feel free to leave a review of them below in the comments. I hope you enjoy the chicken enchiladas!

Printable Twister's Copycat Green Chili Chicken Enchiladas Recipe