Easy Green Chili Chicken Enchiladas

Name: Easy Green Chili Chicken Enchiladas
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Latin American, American, Mexican
Ingredients: 1 28oz can whole tomatillos; 3 poblano Chiles, stemmed, halved, and seeded; 1 onion, cut into 8 wedges; 1 jalapeno chili, stemmed, halved, and seeded; 5 garlic cloves; 1 tbsp vegetable oil; 1/4 cup water; 1/4 cup fresh cilantro leaves and stems, coarsely chopped; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp dark brown sugar; 1 tsp table salt; 1 tsp pepper; 1.5 lb chicken breast, cooked; 8 oz sharp cheddar cheese, shredded; 14 6-inch corn tortillas

7 steps

Prep:2hCook:30min

Enchiladas can be a tall order, so to cut down on preparation we started with shredded rotisserie chicken. Store-bought enchilada sauces tasted too acidic, but homemade ones required sometimes out-of-season fresh tomatillos, so we turned to canned tomatillos and bolstered them with fresh poblanos and jalapeño. Broiling before blending with cilantro and spices added complexity, while a little water kept the sauce fluid so that the filled and rolled enchiladas did not dry out in the oven. To ensure that the enchiladas rolled neatly, we microwaved the tortillas in a damp towel before filling to make them nice and pliable.

Updated at: Wed, 16 Aug 2023 21:07:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories456.4 kcal (23%)

Total Fat22.6 g (32%)

Carbs35.2 g (14%)

Sugars3.6 g (4%)

Protein28.3 g (57%)

Sodium1180.5 mg (59%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

1 x 28 ozcan whole tomatillos

3poblano Chiles

stemmed, halved, and seeded

1onion

cut into 8 wedges

1jalapeno chili

stemmed, halved, and seeded

5garlic cloves

1 Tbspvegetable oil

¼ cupwater

¼ cupfresh cilantro

leaves and stems, coarsely chopped

1 tspground cumin

1 tspdried oregano

1 tspdark brown sugar

1 tsptable salt

1 tsppepper

1.5 lbchicken breast

cooked

8 ozsharp cheddar cheese

shredded

14corn tortillas

6-inch

Instructions

Step 1

1. For the Sauce Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil.

Step 2

2. Place tomatillos, poblanos, onion, jalapeño, and garlic on prepared sheet. Drizzle with oil and toss gently to coat. Arrange poblanos and jalapeño skin side up. Broil until poblanos, jalapeño, and tomatillos are blistered and blackened and onion wedges are dark at edges, about 15 minutes, rotating sheet halfway through broiling. (Vegetables may appear to be burning, but they are not.) Let vegetables cool on sheet for 15 minutes.

Step 3

3. Turn off broiler and heat oven to 400 degrees. Transfer broiled vegetables and any accumulated juices to blender. Add water, cilantro, cumin, oregano, sugar, salt, and pepper and process until smooth, about 30 seconds, scraping down sides of blender jar as needed (you should have about 3½ cups sauce).

Step 4

4. For the Enchiladas Spread ½ cup sauce in bottom of 13 by 9-inch baking dish. Combine chicken, 1½ cups cheddar, and 1 cup sauce in bowl. Stack tortillas and wrap in damp dish towel. Microwave until hot and pliable, about 1½ minutes.

Step 5

5. Arrange tortillas on counter and place ¼ cup filling in center of each. Distribute any remaining filling evenly among tortillas. Roll tortillas tightly around filling and place seam side down in prepared dish.

Step 6

6. Pour remaining 2 cups sauce over enchiladas and spread evenly with back of spoon. Sprinkle with remaining 1½ cups cheddar and cover dish with foil. Bake until enchiladas are heated through and cheese is melted, about 30 minutes.

Step 7

7. Uncover and let cool for 15 minutes. Sprinkle with cilantro and serve with sour cream, lime wedges, avocado, and onion.