Green Chicken Enchiladas
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1019
- Total Fat
- 68
- Saturated Fat
- 29
- Carbohydrates
- 56
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 48
- Cholesterol
- 169
- Sodium
- 1449
- Total: 1 hr 50 min
- Active: 55 min
Ingredients
Tomatillo Salsa:
1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 pound fresh tomatillos, husks and stems removed, coarsely chopped
3 jalapeños, halved, seeded, and coarsely chopped
Juice of 1 lime
1/2 cup packed fresh cilantro leaves and stems, plus more for garnish
Kosher salt and freshly ground black pepper
Pinch sugar
Enchiladas:
Nonstick cooking spray, for the baking dish
1 tablespoon olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
3 cups skinned and shredded rotisserie chicken
2 cups crumbled queso fresco, plus more for garnish
One 8-ounce carton sour cream
3 to 4 cups shredded Monterey Jack cheese
10 soft taco-size flour tortillas
Chopped red onion for garnish, optional
Directions
- Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
- For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
- Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
- Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.