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 Roasted Chili Verde Chicken Enchiladas?

You need 15 ingredients. The key ingredients include: Cooking spray, 2 pounds tomatillos, husks removed, 4 poblano chiles, halved lengthwise, ribs and seeds removed, 1 large yellow onion, quartered, and more.

Is Roasted Chili Verde Chicken Enchiladas suitable as soups & stews?

Yes, Roasted Chili Verde Chicken Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Roasted Chili Verde Chicken Enchiladas?

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

Roasted Chili Verde Chicken Enchiladas Recipe

Name: Roasted Chili Verde Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 pounds tomatillos, husks removed; 4 poblano chiles, halved lengthwise, ribs and seeds removed; 1 large yellow onion, quartered; 6 garlic cloves; 1 cup firmly packed fresh cilantro leaves and stems; 2 teaspoons ground cumin; 1 teaspoon kosher salt, divided; 1 teaspoon black pepper, divided; 2 tablespoons olive oil; 8 bone-in, skinless chicken thighs (about 4 lb.); 16 (6-in.) corn tortillas; 6 ounces reduced-fat Mexican blend cheese, shredded (about 1 1/2 cups); 1/2 cup plain 2% reduced-fat Greek yogurt; 1/2 cup chopped fresh cilantro

1

Preheat broiler with oven rack 6 inches from heat. Coat a rimmed baking sheet with cooking spray. Place tomatillos, poblanos, onion, and garlic on prepared baking sheet. Broil for 12 minutes, turning vegetables after 6 minutes, until well charred. Let stand 5 minutes. Scrape mixture and any accumulated juices into a blender. Add cilantro leaves and stems, cumin, and 1/2 teaspoon each salt and black pepper; process until smooth.

2

Heat oil in a Dutch oven over medium-high. Sprinkle chicken with remaining 1/2 teaspoon each salt and black pepper. Place chicken in a single layer in Dutch oven, meaty sides down. Cook until browned, 5 to 6 minutes. Transfer to a plate.

3

Pour tomatillo mixture into Dutch oven. Bring to a boil over medium-high. Cook until sauce thickens slightly, 3 to 5 minutes. Return chicken to Dutch oven; reduce heat to medium-low; simmer until a thermometer inserted in thickest portion registers 165u00b0F, 12 to 15 minutes. Place chicken on a plate; let stand 5 minutes. Set aside 2 cups tomatillo mixture. Shred chicken and return to Dutch oven; discard bones. Toss meat to coat.

4

Preheat oven to 350u00b0F. Coat 2 (11- x 7-inch) baking dishes with cooking spray. Spread 1/4 cup reserved tomatillo mixture in the bottom of each dish. Spoon 1/4 cup chicken mixture into each tortilla; fold into thirds, and arrange in dishes (8 enchiladas in each). Spread 3/4 cup reserved tomatillo mixture over enchiladas in each dish. Sprinkle each with 3/4 cup cheese. Coat 2 pieces of aluminum foil with cooking spray, and cover each dish. Follow freezing directions, or continue to step 5.

5

Bake at 350u00b0F for 15 minutes, until heated through. Remove foil. Increase heat to broil. Broil for 1 to 2 minutes, until cheese is golden and bubbly. Top each serving with 1 tablespoon yogurt and 1 tablespoon chopped cilantro.

6

How-To FREEZE: Cover dish with heavy-duty aluminum foil or an airtight lid. Freeze up to 2 months. THAW: Remove foil; reserve. Place dish in microwave. Microwave on MEDIUM for 20 minutes, until thawed. REHEAT: Cover dish with reserved foil. Bake at 350u00b0F for 30 minutes, until cheese is melted and a thermometer inserted in center registers 160u00b0F. Remove foil during last 5 minutes.

Roasted Chili Verde Chicken Enchiladas

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