There’s a pretty big debate about chilies where I’m now living – three years ago I would have asked what the big fuss is all about, but now I know. Not only is the debate between green and red (New Mexicans put green chili on everything), but also about what goes better with red or green. In our home, C is convinced that pork only goes with green, while I prefer the more traditional carne adovada with red. One thing we do agree on however is that green chili enchiladas are better than red, so the last time C was making enchiladas I asked him to set aside some of the chicken for me and the Deconstructed Chicken Enchilada was born.
All of the traditional flavors are there, but it looks a whole lot prettier! Instead of wrapping everything in a corn tortilla, I lay it atop pillowy polenta and add in some more vegetables for color.
Deconstructed Green Chili Chicken Enchiladas
2-3 large chicken breast
1 c roasted diced green chilies
1 1/2 c polenta or course corn meal
2 c water
2 c milk
2 c chicken broth
1/2-3/4 c sharp cheddar cheese
1 tsp salt
1 tsp red chili powder or to taste
1 large onion, roughly chopped
1/4 large bunch swiss chard or kale, chopped
1/2 bunch asparagus, cut to bite sized pieces
Chicken: Place the chicken and chilies into a crock pot on low for 6-8 hours and let cook. Shred chicken and mix in chili drippings. Set aside.
Polenta: Stir together all the ingredients sans the cornmeal and cheese and bring to a boil. Whisk in the cornmeal, making sure to get rid of clumps. Stir until creamy, 10-15 minutes. Remove from heat and stir in cheese.
Preheat the over to 350-375F. Grease a 2-quart baking dish. Spoon the polenta mixture into the casserole dish. Bake for 30 minutes, until polenta is golden brown and bubbling.
Vegetables: Toss onion into a saute pan with about 1 T olive oil, cook until translucent. Once onions are cooked add in greens and asparagus and cook 2-3 minutes more.
To serve, place a scoop of polenta in the bottom of a bowl and top with chicken and vegetables – now you’re ready to eat!