Joker's Laughing Gas Green Chili Enchiladas
Don't let the vibrant green fool you, these enchiladas are no joke! A smoky and spicy green chili sauce envelops tender chicken and cheese, baked until bubbly and golden. This dish packs a punch, much like the Clown Prince of Crime himself, but with a far more delicious outcome.
Directions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- 2
To make the sauce, heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more until fragrant.
- 3
Add the roasted green chilies, chicken broth, heavy cream, cumin, and oregano to the saucepan. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing flavors to meld.
- 4
Carefully transfer the sauce mixture to a blender or food processor and blend until smooth. Season with salt and pepper to taste.
- 5
Warm tortillas slightly in a microwave or on a dry skillet to make them pliable.
- 6
Dip each tortilla into the green chili sauce, then fill with a portion of shredded chicken and about 2 tablespoons of Monterey Jack cheese. Roll up tightly and place seam-side down in the prepared baking dish.
- 7
Pour any remaining green chili sauce over the rolled enchiladas and sprinkle with the remaining Monterey Jack cheese.
- 8
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- 9
Remove from oven and let stand for 5 minutes before serving. Garnish with crumbled cotija cheese and fresh cilantro.