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
- 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
- Pre-heat oven to 375 degrees.
- 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.
- Roast for 30 minutes, until vegetables are lightly browned and softened.
- 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.
- 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.
- Using a fork or your hands shred the chicken.
- Begin assembling the enchiladas by first warming the tortillas for 30 – 45 seconds in the microwave, until they are softened.
- Spread a thin, even layer of the tomatillo sauce on the bottom of a casserole dish.
- 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.
- Repeat until all the tortillas have been used.
- Top with another thin layer of tomatillo sauce and remaining cheese.
- Bake for 20 – 30 minutes in a 375 degree oven until cheese is melted and enchiladas are hot throughout.*
- Serve with remaining tomatillo sauce and sour cream.
- *Increase cooking time 10 – 15 minutes if dish is made the day before and you are cooking it from the refrigerator.