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Green Chicken Enchiladas Recipe

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These Green Chicken Enchiladas are a delicious and satisfying Mexican main course featuring tender shredded chicken enveloped in warm flour tortillas, smothered in a vibrant and tangy green tomatillo sauce, and topped with melted Monterey Jack cheese, Cotija cheese, and fresh garnishes. Perfect for a hearty dinner that will have everyone coming back for more.

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, to taste

For the Enchiladas

  • ½ rotisserie chicken, skin removed, meat shredded
  • ½ teaspoon ground coriander
  • ¼ teaspoon red pepper flakes
  • Kosher salt, to taste
  • 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, for garnish

Instructions

  1. Prepare the green sauce: Heat olive oil in a skillet over medium heat. Add quartered onion and poblano chile halves and cook until softened and slightly charred, about 5 minutes. Add tomatillos, serrano chiles, and smashed garlic and cook for another 10 minutes until tomatillos are softened and slightly blistered.
  2. Blend the sauce: Transfer the cooked vegetables to a blender. Add chicken stock, cilantro leaves with stems, fresh lime juice, and salt to taste. Blend until smooth. Set aside.
  3. Season the chicken: In a bowl, combine shredded rotisserie chicken with ground coriander, red pepper flakes, and kosher salt. Mix thoroughly to evenly distribute the spices.
  4. Heat the oil: In a large skillet, heat vegetable oil over medium-high heat. Warm the 6-inch flour tortillas one at a time in the oil for a few seconds on each side until pliable but not crispy. Remove and drain on paper towels.
  5. Assemble the enchiladas: Dip each tortilla briefly in the green sauce to coat. Place a portion of the seasoned shredded chicken onto each tortilla, sprinkle with Monterey Jack cheese, then roll up tightly.
  6. Bake the enchiladas: Place the rolled enchiladas seam side down in a baking dish. Pour remaining green sauce over the enchiladas and sprinkle with additional Monterey Jack cheese. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until cheese is melted and bubbly.
  7. Prepare the crème fraîche topping: Mix crème fraîche with milk or water to loosen it slightly into a drizzle-able consistency.
  8. Garnish and serve: Remove enchiladas from oven. Top with grated Cotija cheese, thinly sliced red onion, fresh cilantro, and drizzle the crème fraîche mixture over the top. Serve immediately and enjoy your flavorful green chicken enchiladas!

Notes

  • Use low-sodium chicken stock to control salt levels in the sauce.
  • Adjust the number of serrano chiles based on your preferred spice level.
  • Alternatively, corn tortillas can be used instead of flour for a gluten-free option.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
  • For a creamier sauce, add a tablespoon of sour cream or additional crème fraîche while blending.

Find it online: https://dishcooks.com/green-chicken-enchiladas-recipe/