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Enchiladas:
6 (6-inch) corn tortillas
½ Tbsp olive oil
½ lb boneless, skinless chicken breast,
¼ cup sour cream (plus extra for serving)
4 oz shredded pepper jack
2 green onions – sliced
½ tsp garlic powder
¼ tsp cayenne pepper
½ tsp ground cumin
Salt and pepper to taste
For garnish: Chopped cilantro and sour cream
Green Enchilada Sauce:
½ Tbsp olive oil
¼ small white onion – diced
1 Tbsp jalapenos – diced
1 clove garlic
¼ cup vegetable stock
4 oz can diced green chiles
Pinch of cumin
Salt and pepper to taste
In a large bowl, mix together ground chicken, 3 cloves minced garlic, onion, Italian seasoning, breadcrumbs, ½ cup parmesan, parsley, egg, salt, pepper and 1 tablespoon olive oil. Form about 12 meatballs.
Using the same pan, start making the green enchilada sauce by heating ½ tablespoon olive oil. Add onion and jalapeno and saute until onions are soft (about 5 minutes). Add garlic and cook until fragrant. Place ingredients in a food processor and add all remaining ingredients except salt and pepper. Give the sauce a taste and add salt and pepper as desired. Set sauce aside.
Wipe out the pan and heat ½ tablespoon oil on medium. Season chicken with salt and pepper, add to the pan, and cook for about 5 minutes per side or until juices run clear. Place chicken in a large bowl. Use two forks to shred the chicken.
Preheat oven to 350ºF. Add half of the cheese and remaining ingredients to the bowl with the chicken and mix together.
In a skillet or oven-safe pan, add a thin layer of green enchilada sauce. Then assemble the enchiladas by placing the chicken mix in the center, rolling, and placing the enchiladas (seam side down) into the pan.
Top with more sauce and cheese and bake for 30 minutes. Serve with sour cream and chopped cilantro.
