Green Chicken Enchiladas
User Reviews
4.9
81 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr
-
Total Time
1 hr 25 mins
-
Servings
6 people
-
Calories
1230 kcal
-
Course
Main Course, Dinner
-
Cuisine
Mexican
Green Chicken Enchiladas
Report
These Green Chicken Enchiladas are absolute perfection! You'll be obsessed.
Share:
Ingredients
For the sauce
- 2 tablespoons olive oil
- ½ onion quartered
- 1 poblano chile halved
- 2 pounds tomatillos about 20 medium, husks removed, rinsed
- 2 serrano chiles chopped
- 3 garlic cloves smashed
- 1 cup chicken stock or low-sodium chicken broth
- ½ cup cilantro leaves with tender stems chopped
- 1 tablespoon fresh lime juice
- kosher salt
For the enchiladas
- ½ rotisserie chicken skin removed, meat shredded
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- kosher salt
- 1 cup vegetable oil
- 8 inch flour tortillas
- 8 ounces shredded Monterey jack cheese thinly shredded
- 2 ounces cotija cheese finely grated for serving
- ½ cup Creme Fraiche
- 1 tablespoon milk or water
- ½ red onion thinly sliced
- fresh cilantro to garnish
Instructions
- Preheat the oven to 425 degrees F. Drizzle the olive oil over onion, poblano, and tomatillos on a baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let cool slightly before peeling the skin off the poblano. Transfer the mixture and any juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and purée until smooth. Transfer to a large bowl, then season with salt and pepper as needed.
- Toss the chicken with the ground coriander, red pepper flakes, and ½ cup green sauce in a large bowl and season with salt and pepper.
- Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry the tortilla, turning once, about 5 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.
- Dip both sides of each tortilla in green sauce just to coat, then transfer to a baking sheet. Spread 1 cup green sauce lengthwise down the center of a 13×9″ baking dish. Working one at a time, spoon ¼ cup of the chicken mixture into the center of the tortilla and fold one side over the filling, then continue to roll the enchilada up like a burrito.
- Place seam side down in the prepared baking dish as you go, fitting them all in. Top with the remaining green sauce and then pile on the cheese. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes.
- While the enchiladas are baking, combine the crème fraîche and milk and season with salt.
- Serve enchiladas topped with cheese, a drizzle of crema, sliced onion and cilantro.
Equipments used:
Notes
- If you aren't familiar with tomatillos, they have a papery husk that needs to be removed first, and then give them a quick rinse so they aren't sticky.
Nutrition Information
Show Details
Calories
1230kcal
(62%)
Carbohydrates
95g
(32%)
Protein
41g
(82%)
Fat
77g
(118%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
26g
Monounsaturated Fat
20g
Trans Fat
0.2g
Cholesterol
102mg
(34%)
Sodium
1734mg
(72%)
Potassium
795mg
(23%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
835IU
(17%)
Vitamin C
38mg
(42%)
Calcium
614mg
(61%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 1230 kcal
% Daily Value*
| Calories | 1230kcal | 62% |
| Carbohydrates | 95g | 32% |
| Protein | 41g | 82% |
| Fat | 77g | 118% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 26g | 153% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 102mg | 34% |
| Sodium | 1734mg | 72% |
| Potassium | 795mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 38mg | 42% |
| Calcium | 614mg | 61% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
Other Recipes
You'll Also Love
