Celebrating Cinco De Mayo
As a New Mexican native, I have been celebrating Cinco de Mayo for as long as I can remember. My favorite part about hosting a Cinco de Mayo get together at my house, is it gives me an excuse to make delicious Mexican recipes, paired with refreshing beers, to celebrate the occasion.
Since I am a New Mexican native, I have been raised to love all things green chile! Whenever I am cooking Mexican recipes for friends, I try to come up with different and new ways to serve green chile in flavorful dishes.
This year, I decided to combine two of my favorite Cinco de Mayo ingredients: green chile and Mexican-style beer, and incorporate them into one recipe.
The results? Green Chile Chicken Enchilada bites. Amaaaazing.
I don’t want to brag, but these chicken enchilada bites are pretty much the best Mexican appetizer I have ever made. Serve these at your fiesta, and your guests are going to wonder how you were able to develop a spicy, savory, and complex taste in such a small bite!
Green Chile Chicken Enchilada Bites
To make this recipe, you start by cutting up a chicken breast into small 1/4″ cubes. Toss chicken with cumin, chili powder, salt and pepper, and sauteed in olive oil until cooked through.
To develop the rich flavors of the beer and green chile sauce, you melt a tablespoon of butter over medium heat. Next, sprinkle in a tablespoon of flour. Brown the flour, then slowly stir in 8 ounces of beer. Whisk until smooth, making sure there are no lumps of flour remaining. Then you add 1 cup of diced green chile, a little salt and pepper, and stir until heated through.
The cooked chicken gets stirred into the beer and green chile sauce.
Meanwhile, butter a mini muffin pan and cut down flour tortillas to fit (I use a coffee cup). Spoon a heaping teaspoon of the chicken, beer and green chile mixture into the center of each flour tortilla. Then top with shredded cheese.
These delicious chicken enchilada bites get baked for about 10 minutes at 375. Then enjoy!
Chicken Enchilada Bites
Delicious chicken enchilada bites made with a green chile and beer sauce.
- 1 lb chicken breasts boneless and skinless
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter
- 1 tbsp flour
- 8 oz Mexican-style beer
- 1/2 cup green chile diced
- 12 small flour tortillas
- 2 cups cheddar cheese
- shredded lettuce optional
- diced tomatoes optional
- sliced olives
- sour cream
Dice chicken into small pieces, about 1/4" cubes. Heat olive oil in a pan over medium heat. Toss chicken with cumin, salt and pepper, and saute in olive oil, until cooked through. Set aside.
Preheat oven to 375 degrees.
In the same pan, melt butter, then sprinkle in flour. Allow flour to brown, while whisking quickly to avoid any clumping. Slowly add in beer, whisking continuously. Add in chopped green chile, and stir well. If sauce is too thick, add more beer. (If sauce is too thin, mix a little bit of water and flour in a bowl until clump-free, then add 1 tsp at a time to the green chile sauce until desired thickness.)
Use a coffee mug or other small-rimmed cup, and use as a guide to cut tortillas into small circles (you should be able to get 2 circles per tortilla). Warm tortilla circles for 10 – 15 seconds in the microwave (to make them easier to work with), and mold them into mini-muffin cups.
To the tortilla cups, add a teaspoon of chicken and green chile mixture, then top with cheese.
Bake in preheated oven for 10 – 15 minutes, until cheese is melted and golden brown. Let cool, and top with desired toppings.
More Green Chile Appetizers
Want more green chile? Check out these other delicious appetizers: