Each year John Hrinkevich, culinary and beverage manager for Chuy’s Restaurants, creates a batch of recipes for the restaurant’s Green Chile Festival. These are dishes meant to be available only during this limited time. But if a Chuy’s location finds a dish to be especially popular, they can offer it as a weekly special for the next year. That’s what happened with these Chicken Velvet Enchiladas. Customers loved them and so the Chuy’s Perimeter location kept serving them.
Hrinkevich created a scaled-down version so you can reproduce this recipe at home. In our photo, the enchiladas are paired with Green Chile Rice and Chuy’s Tex-Mex garnish which is a mix of leaf lettuce, iceberg lettuce, Pico de Gallo and pickled jalapenos.