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.
Chicken Enchiladas with Green Sauce Recipe
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 6-inch flour tortillas
- 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
- ½ red onion, thinly sliced
- fresh cilantro to garnish
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.
- 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.
- 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.
- 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.
ALSO SEE
Nutrition Information
- Calories: 1230 kcal | Carbohydrates: 95g | Protein: 41g | Fat: 77g | Saturated Fat: 23g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 20g | Trans
- 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
FAQs AND Questions
How to Make Green Chicken Enchiladas
- 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.
- 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.
- 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.
- 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.
- 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
- Step 11: While the enchiladas are baking, combine the crème fraîche and milk and season with salt.
- Step 12:Â Serve enchiladas topped with cheese, a drizzle of crema, sliced onion and cilantro.
