Chef Heather's Note:
This is so good! I usually poach chicken breasts in broth and shred the meat instead of buying the Deli Roasted whole chicken. Shredded chicken and broth can be frozen ahead of time to use as needed, which is so convenient for a recipe like this one. You will love this, try it!
My Private Note
Units: US | Metric
- 12 tomatillos, husked and rinsed
- 2 jalapeno peppers, stemmed
- 1 onion, quartered
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1/2 bunch fresh cilantro leaves, coarsely chopped
- 1 lime, juice of
- 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
- 1Make the salsa:
- 2Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover.
- 3Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain.
- 4Put the vegetables in a blender, add the cumin, and puree.
- 5Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
- 6Meanwhile, 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.).
- 7Skin the peppers; then seed, core, and dice them.
- 8Heat two tablespoons of olive oil in a medium saucepan over medium heat.
- 9Add the onion and cook until softened and caramelized, 5 to 7 minutes.
- 10Add the garlic and cook 1 minute.
- 11Stir in the cumin and cook 1 minute.
- 12Add the flour and cook, stirring, 1 more minute.
- 13Gradually 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.
- 14To assemble the dish:
- 15Preheat the oven to 350 degrees F.
- 16Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board.
- 17Put 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.
- 18Use a spatula to place it seam side down in the baking dish.
- 19Continue to fill all of the tortillas and put them in the baking dish.
- 20Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese.
- 21Bake uncovered for about 30 minutes until bubbly and cracked on top.
- 22Serve hot with guacamole and sour cream.
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Nutritional Facts for Green Chile Chicken Enchiladas
Serving Size: 1 (594 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1186.3
- Calories from Fat 459
- Total Fat 51.1 g
- Saturated Fat 16.1 g
- Cholesterol 178.7 mg
- Sodium 1556.9 mg
- Total Carbohydrate 105.5 g
- Dietary Fiber 8.3 g
- Sugars 8.7 g
- Protein 72.8 g
The following items or measurements are not included:
fresh cilantro leaves