Roasted Green Chile-Chicken Enchiladas Recipe

Name: Roasted Green Chile-Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 tomatillos, husked & rinsed; 2 jalapeno peppers, stemmed; 1 onion, quartered; splash white vinegar; water; 1 teaspoon ground cumin; 1/2 bunch fresh cilantro leaves, coarsely chopped; 2 limes, juiced; salt; 3 poblano peppers; extra virgin olive oil; 1 onion, sliced; 3 garlic cloves, chopped; 1 1/2 teaspoons ground cumin; 1/4 cups canned chicken stock; 1 deli roasted chicken (3 lbs, shredded); leaves from 1/2 bunch fresh cilantro, chopped; salt and freshly ground black pepper; 12 large corn tortillas; 1/2 lbs monterey jack cheese, shredded; chunky guacamole; 1 pint sour cream

Servings: persons

12 tomatillos, husked & rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
splash white vinegar
water
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
salt
3 poblano peppers
extra virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cups canned chicken stock
1 deli roasted chicken (3 lbs, shredded)
leaves from 1/2 bunch fresh cilantro, chopped
salt and freshly ground black pepper
12 large corn tortillas
1/2 lbs monterey jack cheese, shredded
chunky guacamole
1 pint sour cream

1
1) Salsa: put tomatillos, jalapenos, and onion in saucepan w/vinegar and water to cover. Bring to boil, reduce heat and poach until tomatillos are soft (10 mins). Drain. Put vegetables in blender, add cumin, and puree. Add cilantro, lime juice, and pulse to combine. Set aside.
2
2) Place poblano peppers on a baking sheet and broil, turning w/tongs, until skin's charred/blackened. Skin peppers, then seed, core and dice them.
3
3) heat 2-count of olive oil in medium saucepan over medium heat. Add onion and cook till softened/caramelized (5-7 mins). Add garlic to cook 1 min. Stir in cumin and cook 1 min. Sprinkle flour and cook 1 min. Gradually pour stock, stirring constantly. Bring to simmer.
4
4) Assemble dish: preheat oven to 350 F. Get large baking dish, dip tortilla into tomatilla salsa and put on cutting baord. Add big scoop chicken mixture to center, sprinkle w/lil cheese, roll tortilla. Place it seam side down in baking dish w/spatula (continue til finish). Pour remaining tomatilla salsa over top and sprinkle in remaining cheese. Bake uncovered for 30 mins until bubbly/cracked on top.

800

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 12 tomatillos, husked & rinsed, 2 jalapeno peppers, stemmed, 1 onion, quartered, splash white vinegar, and more.

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

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

Roasted Green Chile-Chicken Enchiladas

How did you like this recipe?

Frequently Asked Questions