Stacked Green Chicken Enchilada Bake

Stacked Green Enchilada Bake | windykitchen

Did anyone else watch Chipotle’s new…thing…this week? I’m not completely sure how to describe it. It seems to be anti-Big Agriculture propaganda in the form of an internet-only TV show that is…surprisingly entertaining? And with higher-than-expected production values. And to be clear, that’s Chipotle, as in the restaurant with the burritos you can’t finish. I guess at the end of the day it must be a Chipotle commercial, only it’s a four-part “TV” show about a public relations firm that represents evil agriculture corporations.

What do we think of this? I like it quite a bit, but then again, it aligns with my personal views on food and agriculture. I think it would seem a little icky if Chipotle did this in secret, but since it’s specifically billed as “A Chipotle Original Production” (sidenote: ha!), I’m not even sure that it’s icky. I guess it’s no ickier than any other commercial for any other company — it’s just a lot more interesting and entertaining. And it’s not the first time Chipotle has done something unusual in this regard.

If you’ve seen it, what do you think? And do you think we’ll see more stuff like this in the future? I know there’s been a lot more product placement in TV shows and stuff ever since DVRs made it so easy to skip past commercials, and I feel like I should be mad about it, but I’m really just not. Especially when product placement can be so hilarious!

Here’s a link to the first episode of the Chipotle show, which you can watch for free on Hulu. And here’s a link to the trailer. And no, this isn’t product placement; I received no money or delicious burritos from Chipotle. (although I’d take it! Hit me up, Chipotle!)

And in the meantime, here’s a yummy chicken recipe. Just please don’t use a genetically-modified, eight-winged chicken (named McCartney!!) for this, OK?

Stacked Green Chicken Enchilada Bake | windykitchen


Ingredients for the filling:
1 tbsp olive oil
1 medium onion, diced
3 medium zucchini, diced
2 cloves garlic, minced
1 and 1/2 tsp chili powder
1 tsp cumin
1 tsp salt, or more to taste)
2 chicken breasts, poached and shredded
2 tbsp Dijon mustard

Ingredients for the sauce:
2 tbsp butter
2 cloves garlic, minced
2 jalapenos, minced (remove seeds if you don’t like heat; I kept them in and my sauce was HOT)
2 tbsp flour
1 15-oz can of chicken or vegetable broth
1 and 1/2 cups Greek yogurt
2 4-oz cans fire-roasted diced green chiles
1 tsp chili powder
1 tsp cumin
1 tsp salt

Ingredients for the enchiladas:
12-16 corn tortillas, halved
12 oz Monterey Jack cheese, shredded
2 big handfuls fresh baby spinach
1/2 cup chopped fresh cilantro

1. Preheat oven to 350.
2. To make filling, heat oil in large skillet over medium heat. Saute onion for 5-8 minutes, then add the zucchini and cook another 6-8 minutes, until zucchini is soft and slightly browned. Add garlic, chili powder, cumin, and salt, and cook until garlic is fragrant, 3-5 minutes. Add chicken and mustard to skillet, stir well, and remove mixture from heat. Set aside.
3. To make sauce, wipe out skillet (or grab another one). Over medium heat, melt butter, then add garlic and jalapenos. Cook until soft, about 4 minutes. Add flour and cook another minute, until incorporated. Add stock and raise the heat to high. Bring to a boil, then reduce heat and simmer until liquids have reduced and sauce has thickened, 5-8 minutes. Remove from heat.
4. Add yogurt, chiles, cumin, chili powder, salt, and cayenne to mixture in pan. If desired, puree in food processor or with immersion blender until smooth (I tried my immersion blender but it got a little messy since the mixture was pretty shallow).
5. To assemble enchilada dish, coat bottom of a 9×13 baking dish with just enough sauce to form a thin layer on bottom of dish. Layer tortillas to cover the bottom, then add half of the chicken-zucchini filling, followed by half of the spinach, 1/3 of the cheese, and a sprinkle of fresh cilantro. Repeat layering with tortillas, half of remaining sauce, the rest of the chicken-zucchini filling, the rest of the spinach, 1/3 of the cheese, and a sprinkle of cilantro. Finish off the layers with tortillas, the remaining sauce, and the remaining cheese.
6. Cover dish with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, until cheese is melted and bubbly. Garnish with fresh cilantro.

This was really tasty, for sure, but it did take some time and some dirty dishes. But it makes a ton and you can eat it all week!

Stacked Green Enchilada Bake | windykitchen


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