Green Chile Chicken Enchiladas
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
8
ingredients
-
Salsa Verde
- 12 tomatillos, husked and rinsed
- 2 jalapeno peppers, stemmed
- 1 onion, quartered
- 1 tablespoon white vinegar
- water
- 1 teaspoon ground cumin
- 1⁄2 bunch fresh cilantro leaves, coarsely chopped
- 1 lime, juice of
- salt
- 3 poblano peppers
- 2 tablespoons extra virgin olive oil
- 1 onion, sliced
- 3 garlic cloves, chopped
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 cup all-purpose flour
- 4 cups canned chicken stock
- 1 (3 lb) roasted deli chicken, boned, meat shredded
- 1 leaf from 1/2 bunch fresh cilantro, chopped
- salt & freshly ground black pepper
- 12 large flour tortillas
- 1⁄2 lb monterey jack cheese, shredded
directions
-
Make the salsa:
- Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover.
- Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain.
- Put the vegetables in a blender, add the cumin, and puree.
- Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
- Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.).
- Skin the peppers; then seed, core, and dice them.
- Heat two tablespoons of olive oil in a medium saucepan over medium heat.
- Add the onion and cook until softened and caramelized, 5 to 7 minutes.
- Add the garlic and cook 1 minute.
- Stir in the cumin and cook 1 minute.
- Add the flour and cook, stirring, 1 more minute.
- Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
-
To assemble the dish:
- Preheat the oven to 350 degrees F.
- Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board.
- Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling.
- Use a spatula to place it seam side down in the baking dish.
- Continue to fill all of the tortillas and put them in the baking dish.
- Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese.
- Bake uncovered for about 30 minutes until bubbly and cracked on top.
- Serve hot with guacamole and sour cream.
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RECIPE SUBMITTED BY
Chef_Heather
greenwich, NY
<p>I love to cook.</p>