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Green Chile Chicken Enchiladas

November 4, 2012 by Bake Up, Little Suzy

Green pepper is my sworn enemy.

The conniving nightshade sneaks into salsa, it prowls in pasta, and it lurks in jambalaya, waiting to make its deadly move. Just one bite of a bell pepper and I’m a pathetic wheezing heap, my lips swollen like a Hollywood collagen job gone terribly wrong.

For years I avoided green salsa in every Mexican restaurant, for fear that the lovely olive color might be enhanced by the scoundrel bell pepper. And as a sad consequence, I never tasted the delightful tang of tomatillos.

Until now. I made this recipe for Mom and Handsome Greg, and instantly fell madly in love with the tart tomatillo sauce warmed through with a healthy teaspoon of smoky cumin. I filled corn tortillas with a luxurious and creamy chicken mixture, then doused them with the silky tomatillo sauce and topped them with a generous handful of gooey cheese.

Next time I make this dish I’ll use white cheddar – the orange cheese with the green salsa was a little off-putting. Otherwise it was perfect.

Continue reading for the Green Chile Chicken Enchiladas recipe

5.0 from 2 reviews

Green Chile Chicken Enchiladas
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Servings: 5
 
Corn tortillas are filled with a luxurious and creamy chicken mixture, then doused with a tart and smoky tomatillo sauce and topped with a generous handful of gooey cheese.
Ingredients
  • 12 tomatillos, husked and rinsed
  • 2 jalapeno peppers, stemmed
  • 2 garlic cloves, peeled
  • 1 onion, quartered
  • 1 teaspoon ground cumin
  • ½ bunch fresh cilantro leaves, coarsely chopped
  • Juice of 1 lime
  • 3 poblano peppers
  • 2 tablespoon olive oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1½ teaspoons ground cumin
  • ¼ cup all-purpose flour
  • 3 cups chicken stock
  • 1 deli rotisserie chicken, about 2-3 pounds, boned, meat shredded
  • Leaves from ½ bunch fresh cilantro, chopped
  • 15 small corn tortillas
  • 1 pound shredded jack and cheddar cheeses
Instructions
  1. Put the tomatillos, jalapenos, 2 garlic cloves, and onion in a saucepan with water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in the blender, add 1 teaspoon cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
  2. Meanwhile, place the poblanos on a baking sheet and broil, turning with tongs, until the skin is blackened. Skin the peppers; then seed, core, and dice them.
  3. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook about 1 minute. Stir in the cumin and cook another minute. Then sprinkle on the flour and cook, stirring, yet another minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn’t stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
  4. Preheat the oven to 350 degrees F. Pour most of the salsa into a pie pan, and set out two 9 x 13 baking dishes.
  5. Dip a tortilla into the tomatillo salsa, place a large spoonful of the chicken mixture in the center, sprinkle with a little cheese, and roll the tortilla like a cigar to enclose the filling. Place it seam-side down in one of the baking dishes. Continue to fill all of the tortillas and put them in the baking dishes. Pour the remaining tomatillo salsa over the top and sprinkle with the remaining cheese. Bake the enchiladas uncovered for about 30 minutes until bubbly and cracked on top.
Linked to: I Should Be Mopping the Floor, Mrs. Happy Homemaker, Make-Ahead Meals for Busy Moms, A Southern Fairytale, Flour Me with Love, Things that make you say Mmm, Sweetology, Chef in Training, Nap Time Creations, 2 Maids a Milking, Balancing Beauty and Bedlam, It’s a Blog Party, 33 Shades of Green, Lil’ Luna, King’s Court IV, Bizzy Bakes, Gooseberry Patch, Made Famous By, This Chick Cooks, Creations by Kara, Junk in Their Trunk, Lady behind the Curtain, Newlyweds, A Little Nosh, Miz Helen’s Country Cottage, Hear the Bells, , Food Trip Friday, It’s a Keeper, Not Your Ordinary Recipes, Tidy Mom, The Country Cook, Crumbs and Chaos, The Sweet Details, Be Different, Act Normal, My Favorite Finds, Something Swanky, Addicted to Recipes

4 Comments »

  1. Oh this looks perfect for a Sunday dinner!
    I would love to have you share this or any other recipe of yours at Wednesday Extravaganza – my Foodie Link Party with the chance to get a lifetime feature on my Wall of Fame! Here is the link:
    http://www.hungrylittlegirl.com/1/post/2012/11/wednesday-extravaganza-3.html

    Can’t wait to see you there!

  2. Yum, I love tomatillos! They are especially good roasted! It’s hard to believe so much flavor comes from something so little! Great recipe!

  3. Diane Balch says:

    Fantastic recipe love the chilies and cheese. It would be great if you could share this on my foodie friday party today.

  4. Miz Helen says:

    Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
    Miz Helen

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