Green Chicken Enchiladas with Tomatillo Poblano Sauce.
Enchiladas Verdes. Flour tortillas stuffed with chicken, sour cream and cheese, smothered with a kick-ass green enchiladas sauce and even more cheese.
*This recipe was originally published on our sister site, Of Batter and Dough.com
I adore enchiladas of all varieties, but at home I’m consistently drawn back to cooking two versions: Chicken and Cheese Enchiladas with Red Chili Sauce, and these Green Chili Enchiladas.
Enchiladas are all about the cheese and the sauce. Both must be packed with flavor and included in abundance. That’s what’s going on here. Flour tortillas are stuffed with chicken, sour cream and cheese and then smothered with a sauce made from roasted tomatillos, poblanos, and onions – and more cheese.
Making Enchiladas Verdes is Not Exactly Quick – unless you’ve already done the prep work
Green enchiladas are not the type of thing you whip up in 30 minutes or less. But, there’s nothing complicated about them, AND you can spread the work out over a couple of days, if you like. If you’re making this as a part of Weekly Winter Meal Plan #4, you probably made the green chili sauce a day or two ago.
Once the sauce is prepared, hands on preparation time really is less than 30 minutes. It’s just a matter of assembling the enchiladas and popping them in the oven.
One other note about this recipe…
Homemade Tortillas Rock
You’ll notice a link in the ingredients list for homemade flour tortillas. Making tortillas is really easy, and they are infinitely better than anything you can pick up at your local supermarket. If you’re making this as a part of Winter Weekly Meal Plan #4, you might have already made them as well. Hopefully you were able to resist eating them all and have enough left over to make enchiladas with! 🙂
Regardless, I’d recommend making homemade tortillas at least once, so that you know how easy and delicious they really are.
Weekly Meal Plans that include Enchiladas Verdes:Print
Green Chicken Enchiladas with Tomatillos Poblano Sauce. Flour tortillas stuffed with chicken, sour cream and cheese, smothered with a kick-ass green enchiladas sauce and even more cheese.
- 3 large poblano peppers
- 36 oz. (about 22) tomatillos, husks and stems removed and rinsed
- 1 large yellow onion, peeled and cut into quarters
- 2 tbsp olive or vegetable oil
- 6 cloves of garlic, minced
- 4 tsp ground cumin, divided
- 1 tsp ground coriander
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp granulated sugar
- 3 cups vegetable or chicken broth
- 27 oz (about 4½ cups) roasted or rotisserie chicken, shredded
- 1 tsp salt
- 1½ cups sour cream
- 32 oz Monterey Jack cheese, shredded
- 8 homemade flour tortillas, or packaged flour tortillas
- ½ cup chopped cilantro
- 1 bunch green onions, chopped
- Place one rack in your oven in the highest position and preheat the broiler. Lay the poblano peppers on a baking sheet and broil until completely blackened. Using tongs, turn them over and broil until blackened on the other side. Remove from the oven and place the peppers into a bowl. Cover with a kitchen towel and allow to cool to room temperature.
- While the poblano peppers cool, cover a baking sheet with foil and put the washed tomatillos and onions on it. Broil until the tomatillos blister, darken and soften on one side, and the edges of the onions are blackened, 5 – 10 minutes. Remove from the oven and transfer to a food processor.
- When the poblano peppers are cool, remove the stems, seeds, and blackened skin. Add the roasted peppers to the food processor with the tomatillos and onions. Process until pureed.
- Heat oil in a large heavy bottom saucepan over medium-high heat until shimmering. Add the garlic, 2 tsp ground cumin, coriander, and sugar and sauté for 2 minutes. Add the tomatillo puree and cook for about 10 minutes, partially covered to prevent splattering, until the sauce is darkened and thickened slightly. Add the chicken broth and boil over medium heat, partially covered, stirring frequently, until the sauce is thick enough to coat the bottom of a spoon. Taste and adjust seasoning if necissary. Remove from the heat.
- Preheat the oven to 350.
- Cover the bottom of a 9 x 13 baking dish with about ½ cup of green enchilada sauce.
- Add the shredded chicken, remaining 2 tsp cumin, salt, sour cream, and ½ of the grated cheese to a large bowl and stir to combine. Divide the mixture between 9 large flour tortillas, spooning it down the center of each tortilla. Roll the enchiladas up and place side-by-side in the baking dish. It will be a tight fit.
- Cover the enchiladas with the green enchilada sauce, reserving 1 cup. Cover with the remaining grated cheese.
- Bake for 45-55 minutes, until the edges of the enchiladas are bubbly.
- Remove from the oven and sprinkle with the chopped cilantro and green onions. Serve with tortilla chips and the remaining 1 cup of green enchilada sauce.