Green Chile Chicken Enchiladas

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This enchiladas are loaded with slightly spicy flavor, chunks of juicy chicken and two cheeses.  A perfect meal to make ahead and pop into the oven on those busy weeknights.

Green Chile Chicken Enchiladas

Roast all the veggies before pureeing into a flavorful and spicy sauce.

Green Chile Chicken Enchiladas

Top with Monterey Jack and Sharp Cheddar Cheese.

Green Chile Chicken Enchiladas

Bake until gooey and golden.

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium
  • Recipe type: Appetizer, Entree, Side

Ingredients:

  • 6 tomatillos, husked and rinsed
  • 1 large white onion, peeled and quartered
  • 3 Roma tomatoes, cored
  • 2 pobalano peppers, stems removed
  • 1 jalapeno pepper, cut in half
  • 1/2 head garlic, sliced in half lengthwise
  • 1 tbsp. vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. chopped cilantro
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 3 – 4 cups chicken stock.
  • 12 flour tortillas
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded Monterrey jack cheese
  • Sour Cream

Directions:

  1. Pre-heat oven to 375 degrees.
  2. Place tomatillos, onion, tomatoes, peppers and garlic on a foil lined sheet pan. Evenly drizzle with oil and season with 1 tsp. kosher salt and 1/2 tsp. ground black pepper.
  3. Roast for 30 minutes, until vegetables are lightly browned and softened.
  4. Meanwhile, place chicken thighs into a medium pot and add enough stock to cover. Cook over medium heat for 20 – 25 minutes until chicken is cooked through. Set aside.
  5. Transfer vegetables to a blender, add cilantro, 1/2 tsp. kosher salt and about 1/4 cup of the stock that the chicken was cooked in. Blend until smooth. Taste and add salt as necessary. Set aside.
  6. Using a fork or your hands shred the chicken.
  7. Begin assembling the enchiladas by first warming the tortillas for 30 – 45 seconds in the microwave, until they are softened.
  8. Spread a thin, even layer of the tomatillo sauce on the bottom of a casserole dish.
  9. Dip both sides of each tortilla into the tomatillo sauce. Fill with a handful of chicken and top with a sprinkling of each cheese. Roll closed and place seam-side down into casserole dish.
  10. Repeat until all the tortillas have been used.
  11. Top with another thin layer of tomatillo sauce and remaining cheese.
  12. Bake for 20 – 30 minutes in a 375 degree oven until cheese is melted and enchiladas are hot throughout.*
  13. Serve with remaining tomatillo sauce and sour cream.
  14. *Increase cooking time 10 – 15 minutes if dish is made the day before and you are cooking it from the refrigerator.

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Comments: 2

  1. Matt January 27, 2015 at 6:28 pm Reply

    Excellent!

    • dave January 27, 2015 at 8:12 pm Reply

      Thanks! Glad you liked them!

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