Creamy Green Chile Chicken Enchiladas
- Ready In:
- 1hr 30mins
FOR THE SAUCE
- 2 lbs tomatillos
- 1 onion, quartered
- 1 (4 ounce) can diced green chilies, drained
- 1 dash white vinegar
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄3 cup chopped cilantro, lightly packed
- 1 lime, juice of
- 1 cup chicken broth
- 1 cup sour cream
- 1⁄2 cup shredded monterey jack cheese
FOR THE ENCHILADAS
- extra-virgin olive oil
- 1 onion, sliced
- 3 garlic cloves, chopped
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 cup all-purpose flour
- 3 cups canned chicken stock
- 2 lbs chicken breasts, about 4 whole breasts, cooked, meat shredded
- 2 poblano peppers, roasted and diced (or sometimes I also use a 4 oz can of green chilies)
- 1⁄2 bunch fresh cilantro, leaves chopped
- salt and freshly ground black pepper
- 16 large corn tortillas
- 1⁄2 lb monterey jack cheese, shredded
- To make the sauce, Put the tomatillos, chilies, 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, sugar and salt and puree. Add the cilantro, lime juice and pulse to combine. Pour sauce into a large skillet cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and simmer covered for about 10 minutes. Add sour cream and continue cooking uncovered until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired. Stir in cheese until just melted.
- For the enchiladas: Heat a 2-count 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. Then sprinkle on 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 yourself 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.
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RECIPE SUBMITTED BY
I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes. Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too! My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much! I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!