White Green Chile Chicken Enchiladas with Pomegranate Salsa

White Green Chile Chicken Enchiladas with Pomegranate Salsa

White Green Chile Chicken Enchiladas with Pomegranate Salsa

December 12, 2014 -

2 Comments

The perfect weeknight meal, these white green chile chicken enchiladas with pomegranate salsa are topped with a creamy green chile sauce, monterey jack cheese, pomegranate arils and more. They are ready in a snap, feed a large crowd and are so addicting!

Enchiladas are the best ever. Whose with me?! I could live off of enchiladas, and this is for a number of reasons. I could live off of cheese. I could live off of chicken. I eat tortillas on a daily basis. Pomegranates are AH-MAZING right now. Oh, and as for green chile. Dear Lord. I could totally live off of green chile. Although, we live just north of the great states of New Mexico and Arizona, we still have a pretty mean green chile here in Colorado. I sometimes feel bad for those of you in the northeast. Well, actually, no I don’t. You guys have some incredible foods back there, so I think we are just about even in that retrospect. Seriously though, these white green chile chicken enchiladas are one of a kind, topped with a light and refreshing pomegranate salsa and made with beer!

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 12 ounces beer (I used an IPA)
  • 1 cups green chile sauce (I used a store-bought local brand)
  • 1 cup sour cream
  • 1/2 cup cream cheese, softened to room temperature
  • 1 teaspoon garlic powder
  • salt and black pepper
  • 8-12 flour tortillas, warmed through
  • 16 ounces monterey jack or sharp white cheddar cheese, grated
  • 16 ounces fully-cooked chicken breast, shredded or chopped small
  • 1 cup black beans, drained and rinsed
  • 1 large avocado, chopped (for garnish)
  • chopped cilantro (for garnish)
  • 1 cup pomegranate arils
  • 1/4 cup red onion, diced
  • 2 tablespoons chopped cilantro
  • 1 jalapeno, minced
  • 1 teaspoon lime juice
  • 1/2 teaspoon granulated sugar
  • salt (to taste)
Read the whole recipe on Cooking and Beer