Chicken Enchiladas with Green Sauce Recipe


Chicken Enchiladas with Green Sauce Recipe: Get ready to create the world’s most spectacular enchiladas… Green Enchiladas with Chicken. This dish makes the most ideal evening, especially when paired with a margarita or my favorite ranch water.

 

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Chicken Enchiladas with Green Sauce Recipe

 

Chicken Enchiladas with Green Sauce - Cooking Classy

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INGREDIENTS

For the sauce

  • 2 tablespoons olive oil
  • ½ onion quartered

 

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  • 1 poblano chile halved
  • 2 pounds tomatillos about 20 medium, husks removed, rinsed

 

  • 2 serrano chiles chopped
  • 3 garlic cloves smashed

 

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  • 1 cup chicken stock or low-sodium chicken broth
  • ½ cup cilantro leaves with tender stems chopped

 

  • 1 tablespoon fresh lime juice
  • Kosher salt

 

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For the enchiladas

 

  • ½ rotisserie chicken skin removed, meat shredded
  • ½ teaspoon ground coriander

 

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  • ¼ teaspoon red pepper flakes
  • Kosher salt

 

  • 1 cup vegetable oil
  • 8 6-inch flour tortillas

 

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  • 8 ounces shredded monterey jack cheese, thinly shredded
  • 2 ounces Cotija cheese, finely grated for serving

 

  • ½ cup crème fraîche
  • 1 tablespoon milk or water

 

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  • ½ red onion, thinly sliced
  • fresh cilantro to garnish

 

 

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INSTRUCTIONS

 

  • Start the oven at 425 degrees Fahrenheit. On a baking sheet, drizzle the olive oil over the onion, poblano, and tomatillos. Roast for 35 to 40 minutes, or until the vegetables are tender and caramelized.

 

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  • Allow to cool slightly before removing the poblano’s skin. Pour the mixture into a blender along with any liquids. Blend until smooth after adding the lime juice, cilantro, chicken stock, garlic, and serrano chiles. After transferring to a sizable bowl, taste and adjust salt and pepper.

 

  • In a big bowl, combine the chicken, ground coriander, red pepper flakes, and ½ cup green sauce. Add salt and pepper to taste.

 

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  • In a medium skillet, heat the vegetable oil over medium-high heat. Fry each tortilla individually, flipping it once, for approximately 5 seconds on each side. To drain, transfer the tortilla to paper towels. Continue with the leftover tortillas.

 

  • Place each tortilla on a baking pan after lightly coating both sides with green sauce. Line the center of a 13 x 9-inch baking dish with 1 cup of green sauce, arranged lengthwise. Spoon ¼ cup of the chicken mixture into the center of each tortilla, folding one side over the filling before rolling the enchilada like a burrito. Work with one tortilla at a time.

 

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  • As you go, fit every one of them onto the prepared baking dish, seam side down. Sprinkle the leftover green sauce on top, followed by a mountain of cheese. Bake for 20 to 25 minutes, or until the sauce is bubbling and cheese is starting to brown.

 

  • Mix the crème fraîche with the milk and sprinkle with salt while the enchiladas bake.

 

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ALSO SEE

Instant Pot Beef Stroganoff

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Nutrition Information

 

  • Calories: 1230 kcal | Carbohydrates: 95g | Protein: 41g | Fat: 77g | Saturated Fat: 23g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 20g | Trans

 

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  • Fat: 0.2g | Cholesterol: 102 mg | Sodium: 1734mg | Potassium: 795 mg | Fiber: 9g | Sugar: 14g | Vitamin A: 835IU | Vitamin C: 38mg | Calcium: 614mg | Iron: 8mg

 

 

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FAQs AND Questions

 

How to Make Green Chicken Enchiladas

 

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  • Step 1: Preheat the oven to 425 degrees F. Drizzle the olive oil over the onion, poblano, and tomatillos on a baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let it cool slightly before peeling the skin off the poblano.

 

  • Step 2: Transfer the mixture and any juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and purée until smooth.

 

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  • Step 3: Transfer to a large bowl, then season with salt and pepper as needed.

 

  • Step 4: Add the chicken with the ground coriander, red pepper flakes, and ½ cup green sauce in a large bowl and season with salt and pepper.

 

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  • Step 5: Toss to combine.

 

  • Step 6: Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry the tortilla, turning once, for about 5 seconds per side. Transfer the tortilla to paper towels to drain. Repeat with the remaining tortillas.

 

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  • Step 7: Dip both sides of each tortilla in green sauce just to coat, then transfer to a baking sheet.

 

  • Step 8: Spread 1 cup of 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.

 

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  • Step 9: Top with the remaining green sauce, and then pile on the cheese.

 

  • Step 10: Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes

 

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  • Step 11: While the enchiladas are baking, combine the crème fraîche and milk and season with salt.

 

  • Step 12: Serve enchiladas topped with cheese, a drizzle of crema, sliced onion and cilantro.

 

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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