Green Chicken Enchiladas
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
1 hr
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Total Time
1 hr 25 mins
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Servings
6 people
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Calories
1230 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Green Chicken Enchiladas
Description
Green Chicken Enchiladas focus on a homemade tomatillo-based green sauce made by roasting tomatillos, poblano chile, and onion until browned and soft. After roasting and cooling, the poblano skin is removed, and the mixture is blended with serrano chiles, garlic, chicken stock, cilantro, and lime juice to a smooth sauce seasoned with salt and pepper. The shredded rotisserie chicken is mixed with ground coriander, red pepper flakes, and part of the green sauce, then seasoned further.
The cooking method includes frying flour tortillas briefly in vegetable oil, draining them, then dipping each in the green sauce to coat before layering in a baking dish. Cheese is added for creamy meltiness, and the dish is baked, yielding enchiladas with tender chicken, a tangy, slightly spicy green sauce, and rich cheese layers.
This recipe is suited for a main meal and includes fresh cilantro and sliced red onion for garnish. It highlights the use of fresh ingredients for the sauce, balancing heat, acidity, and herbaceous notes, paired with the softness of the baked tortillas and melted cheese.
Use fresh tomatillos and remove their husks prior to roasting, rinsing to eliminate stickiness. The enchiladas freeze well and can be reheated; frying the tortillas briefly helps them hold sauce without becoming too soggy during baking.
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 chile chopped
- 3 garlic smashed, cloves
- 1 cup chicken stock or low-sodium chicken broth
- ½ cup cilantro chopped, leaves with tender stems
- 1 tablespoon lime juice fresh
- 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 Monterey jack cheese thinly shredded, shredded
- 2 ounces cotija cheese finely grated for serving
- ½ cup crème fraîche
- 1 tablespoon milk or water
- ½ red onion thinly sliced
- cilantro fresh, for 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.
Notes
- Remove husks from tomatillos and rinse them to avoid stickiness before roasting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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