How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Green Chicken Enchiladas?

You need 13 ingredients. The key ingredients include: 3 cloves Garlic, In Their Skins, 1/2 teaspoons Extra Virgin Olive Oil, 1 whole Poblano Pepper, 1 whole Rotisserie Chicken, Shredded (skin And Bones Discarded), and more.

Is Green Chicken Enchiladas suitable as meat & poultry?

Yes, Green Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Green Chicken Enchiladas?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Chicken Enchiladas Recipe

Name: Green Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cloves Garlic, In Their Skins; 1/2 teaspoons Extra Virgin Olive Oil; 1 whole Poblano Pepper; 1 whole Rotisserie Chicken, Shredded (skin And Bones Discarded); 2 cups Spinach; 1 can (11 Oz Can) Tomatillos, Drained; 1/2 cups Chopped Cilantro; 1 whole Lime; 1 pinch Coarse Salt And Freshly Ground Pepper; 1 can (10 Oz. Can) Green Enchilada Sauce; 10 whole Whole Wheat Tortillas; 2 cups Shredded Monterey Jack Cheese; Optional Garnish: Fresh Cilantro Sprigs

1

Preheat oven to 450 F.

2

Place the garlic cloves in a small square of aluminum foil, drizzle with oil, wrap them up in the foil and stick the packet in the oven (on a small baking sheet) for 15 minutes. Remove it from the oven and set aside for about 5 minutes. Then squeeze the garlic right out of the skins. Smell that. Oh, baby.

3

Slice the poblano pepper in half lengthwise, remove the seeds and place on the baking sheet. Stick it under the broiler for 8-10 minutes, until good and blistered on both sides. Remove from the sheet and seal them in a small plastic baggy. Let it rest for about 10 minutes. Remove from the bag and pull the skins off and discard the skins. Give the peppers a rough chop.

4

While the garlic and peppers are cooking, you can use that time to shred your chicken and chop your spinach. Combine both in a bowl and set aside for the time being.

5

In a food processor, combine the tomatillos, roasted garlic, roasted poblanos, cilantro, a good squeeze of lime juice and a pinch of salt and pepper. Blitz, blitz, blitz until smooth. Taste it. Salsa verde! Then pour the can of enchilada sauce straight into the food processor and give it one more whirl to combine.

6

Adjust the oven to 350 F.

7

Pour about 4 tablespoons of the sauce into the chicken/spinach mixture. Toss to combine.

8

Pour a small amount of sauce along the bottom of a 9x13 casserole dish.

9

Place a small amount of the filling down the center of each tortilla, roll it up and place in the dish, seam side down. Continue with the remaining nine tortillas. (You can lay out all 10 tortillas and evenly distribute the filling if that makes you happy. Because who likes to get to the end of the tortillas and not have filling left? Me. That's who.)

10

Pour the remaining sauce over the dish and then sprinkle on that cheese, lovers. Cover with foil and slide her back into the oven for 30 minutes.

11

Remove the foil, switch the oven to broil and cook it until the cheese is browned and bubbly, maybe 4 minutes.

12

Serve garnished with fresh cilantro sprigs!

Green Chicken Enchiladas

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