Enchiladas Verdes de Pollo
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
1 hr 10 mins
-
Additional Time
15 mins
-
Total Time
1 hr 50 mins
-
Servings
6
-
Calories
345 kcal
-
Course
Main Course
-
Cuisine
Mexican
Enchiladas Verdes de Pollo
Description
Enchiladas Verdes de Pollo combines shredded rotisserie chicken with two types of cheese wrapped in corn tortillas, all covered with a green sauce made from broiled tomatillos, poblano peppers, jalapeños, onion, and garlic. The sauce is prepared by blistering the vegetables under the broiler until blackened, then blending them with cilantro, chicken bouillon, sugar, salt, pepper, and lime juice to create a tangy, slightly spicy, and aromatic sauce. Once assembled, the enchiladas are baked until the cheese melts and the sauce infuses the tortillas.
The dish balances textures with the soft tortillas and creamy cheese filling, complemented by the bold flavor of the green sauce that has both smokiness from the charred vegetables and freshness from the citrus and cilantro. The use of rotisserie chicken speeds up preparation while providing tender, flavorful meat.
Enchiladas Verdes de Pollo can be served with sour cream, lime wedges, and avocado slices to add creaminess and brightness. The leftovers can be refrigerated for up to 3 days and reheated. The recipe can also be assembled ahead and frozen, with instructions provided for baking after thawing to maintain texture and flavor.
Ingredients
Tomatillo Sauce
- 1 ½ pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well, and dried (see note)
- 4 poblano chile washed and dry
- 1 onion cut into 8 wedges through root end, medium
- 3 to 5 jalapeno chile washed and dry (I used 5 because I like it slightly spicy, whole; or serrano chile
- 5 garlic unpeeled, cloves
- 1 tablespoon vegetable oil
- ¼ cup water
- 1 cilantro coarsely chopped (leaves and stems). Reserve ¼ cup for the filling, bunch fresh
- 4 teaspoons Knorr granulated chicken-flavored bouillon
- 1 to 2½ sugar in teaspoons
- 1 teaspoon black pepper
- ½ teaspoons salt adjust to taste, fine sea salt
- lime juice of half a lime
Enchiladas
- 1 (2½-pound) rotisserie chicken skin and bones discarded, meat shredded into bite-size pieces (3 cups
- 8 ounces Monterey jack cheese , shredded (3 cups), divided
- 8 ounces queso fresco , crumbled (3 cups), divided
- 12 (6-inch) corn tortillas
- 1 tablespoon cilantro chopped, fresh
- neutral cooking oil for brushing the corn tortillas, I used avocado oil
- sour cream , for serving
- lime for serving, wedges
- avocado , for serving
Instructions
For the Tomatillo Sauce
- Position an oven rack 6 inches from the broiler and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
- Arrange the tomatillos, poblanos, onion, jalapeño, and garlic on the prepared sheet. Drizzle with oil and toss gently to coat. Place the poblanos and jalapeño skin-side up.
- Broil for about 15 minutes, rotating the sheet halfway through, until the tomatillos, poblanos, and jalapeño are blistered and blackened and the onion edges are deeply browned. Don’t worry if the vegetables appear to be burning—this adds flavor! Let the vegetables cool on the sheet for 15 minutes.
- Preheat the oven to 400°F. When the vegetables have cooled down enough to handle, remove the stem from the poblano, cut it in half, and remove the seeds. Slip the skins off the garlic and pull off the stem off the jalapeños.
- Transfer the broiled vegetables and any accumulated juices to a blender. Add water, cilantro, sugar, and salt, then blend until coarse purée forms (about 30 seconds), scraping down the sides as needed.
- In a large skillet, heat oil over medium heat. Pour in the tomatillo mixture and bring it to a simmer. Lower the heat to medium-low and cook, stirring occasionally, for 20 to 25 minutes or until slightly thickened. Whisk in lemon juice, and adjust the seasoning with salt and pepper if needed. Remove from heat, cover, and keep warm.
For the Enchiladas
- Spread ¾ cup of the prepared sauce in the bottom of a 13x9-inch baking dish. In a bowl, mix the cheeses, reserving 1½ cups for topping. Combine the shredded chicken, 1½ cups of cheese, 1 cup of sauce, and ¼ cup of chopped cilantro in a separate bowl.
- Lightly spray or brush both sides of the tortillas with oil. Stack tortillas, then wrap them in a damp dish towel. Place tortillas on a plate and microwave until warm and pliable, about 1 to 1½ minutes.
- Lay the tortillas flat on a clean surface. Spoon ¼ cup of the chicken filling into the center of each tortilla and roll tightly. Arrange the rolled tortillas seam-side down in the prepared dish.
- Pour the remaining sauce evenly over the enchiladas, spreading it with the back of a spoon to ensure even coverage. Sprinkle the reserved 1½ cups of cheese over the top. Cover the dish with foil and bake for 30 minutes, or until the enchiladas are heated through and the cheese is melted.
To Serve
- Uncover the dish and let the enchiladas cool for 15 minutes. Garnish with chopped cilantro and serve with sour cream, lime wedges, avocado slices, and diced onion on the side.
Notes
- Store cooked enchiladas in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
- You can assemble enchiladas up to one day in advance; cover with foil and refrigerate, then bake with an additional 15 minutes to heat through.
- For freezing, assemble without baking; wrap tightly with foil and plastic wrap and freeze for up to two months. Thaw overnight in the refrigerator before baking covered until heated through.
User Reviews
Overall Rating
5
You'll Also Love
