Green Chile Chicken Enchiladas Recipe

3      Reviews by:    Trudy McCann   Green Chile Chicken Enchiladas Recipe uses poblano chiles, onion, jalapeno, tomatillos, garlic, oil, cilantro, cumin, rotisserie chicken, cheese and tortillas in making this delicious chicken enchiladas recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Mexican    Servings:6 Nutrition facts:950 calories18.8 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 5 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 50 Minutes

INGREDIENTS

• 3 poblano chile
• 1 onion, peeled and quartered
• 1 jalapeno pepper
• 10 fresh tomatillos, husk and stems removed
• 5 whole cloves garlic
• 1 tbsp vegetable oil
• 1/4 cup water
• 1/4 cup fresh cilantro, chopped
• 1 tsp cumin, ground
• 1 rotisserie chicken, shredded with skin and bones removed
• 3 cups shredded sharp cheddar cheese
• 12 6-inch corn tortillas
• 1 tbsp fresh cilantro, chopped
• As garnish, chopped onion, sour cream, diced avocado, hot sauce, lime juice

DIRECTIONS

• Cut the stems off of the poblano and jalapeno, remove the seeds, and then cut both in half lengthwise. Cut the tomatillos in half horizontally, not from end to end. Place the poblano, onion, tomatillos, jalapeno and garlic onto a foil lined sheet pan. Drizzle the vegetables with 1 tbsp vegetable oil. Gently toss the vegetables to coat well with oil. Turn all skin side up. Place the sheet pan into a hot oven set to broil on a top rack 6 inches below the heating element.
• Broil for 15 minutes; half way through remove the pan from the oven and turn the tomatillos over. Rotate the pan and return to the oven to finish cooking. Remove the sheet pan from the oven and rest the vegetables for 15 minutes. Place the vegetables into jar of a blender. Add the water, cilantro and cumin to the vegetable mixture. Blend on high for 30 seconds until mixture is smooth. Measure out a cup of the sauce and set aside.
• Place the chicken into a large bowl and add 1 1/2 cups cheddar cheese. Toss to mix well. Add the cup of sauce. Stir all well until well combined. Wrap the tortillas completely in a kitchen towel. Microwave the tortillas for 1 1/2 minutes. Turn off broiler and heat oven to 400°F. Place 1/2 cup of the sauce onto the bottom of a 9 x 13-inch baking dish and spread to cover the bottom of the dish.
• Lay out the tortillas onto a flat surface. Place 1/4 cup of the chicken filling onto each tortilla. Using your fingers, form the chicken mixture into an oblong shape extending across a tortilla in the middle of the tortilla. Tightly roll the tortilla over the chicken mixture leaving the seam on the bottom of the enchiladas. Place the enchiladas into the baking dish on top of the sauce. Spread the remaining sauce over the enchiladas to cover all with sauce. Sprinkle the enchiladas with the remaining 1 1/2 cup of cheese. Cover baking dish with aluminum foil. (Note: at this point the enchiladas may be left in the refrigerator for up to 24 hours before cooking. But, 15 minutes must be added to the cook time.) Place into hot oven to bake for 30 minutes. Let enchiladas rest for 15 minutes. Garnish with chopped cilantro and garnish as desired.

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