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Author Notes: Chicken enchiladas with a smooth and savory green sauce have always been one of my go-to weeknight dinners. It's a great dish to make with leftover roasted, grilled or even rotisserie chicken. And faces always light up around here when I say: "We're having enchiladas suizas for dinner tonight." - zindc
Makes 8 enchiladas
- 2 cups boneless cooked chicken, shredded, sliced or diced
- 8 corn tortillas
- 2 cups shredded jack or mild cheddar cheese
- 1/2 cup sour cream, creme fraiche, or Mexican crema
- 4 large or 6 small tomatillos
- 2 poblano chiles or 1 can of whole green chiles
- 1 medium white or yellow onion
- 3-4 cloves of garlic, unpeeled
- 1 1/2 cup chicken stock
- zest and juice of one lime
- 1 handful cilantro leaves and stems
- 1 teaspoon cumin, ground
- 1/2 teaspoon dried oregano, preferably Mexican
- 1 pinch ground allspice or clove
- 1 jalapeño chile, seeds removed (optional)
- 1 teaspoon salt, more to taste
- Pre-heat broiler. Peel and quarter onion. Remove papery husks and wash tomatillos. Cut poblanos in half lengthwise and remove stems and seeds. On a foil-lined 1/4 sheet pan, place onion, tomatillos, unpeeled garlic cloves and poblanos skin side up. Broil vegetables until mildly charred-- turn the onion pieces and tomatillos over to expose other sides to the heat source. Take care that the garlic doesn't get too burnt.
- Scrape blackened skin from the poblanos, peel the garlic and put vegetables into a blender; include any juices from the baking sheet. (Drain and add canned green chiles, if using.) Add chicken stock, cilantro, spices, lime juice and zest, and salt and blend until completely pureed. Taste, and if you want it to be spicier, add the jalapeño and puree again, until completely smooth.
- Pour contents of blender into a heavy-bottomed sauce pan and simmer for 20-30 minutes until slightly reduced. Taste and add more salt, if needed. If salsa is too thick, add a little bit of water to it. Lower oven temperature to 350F.
- Make the enchiladas one at a time: dip a tortilla in the salsa until just softened. Lay out on a plate, put some chicken across the middle of the tortilla and roll it up. Place in a baking dish or directly on an oven-safe dinner plate. When all of the tortillas have been made, ladle the salsa generously over them, sprinkle the cheese over top of them and place the baking dish or plates into the oven. Bake for 15 minutes, until chicken filling is heated through and cheese has melted. Serve with generous dollop of sour cream on top, and some chopped fresh cilantro.
- This recipe was entered in the contest for Your Best Chicken