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Green Chile Chicken Enchiladas
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Green Chile Chicken Enchiladas

1 h 15 minPara 12Nutri-Score C€€
de @oldscoolkevmo19 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • vegetable oilDespensa30 ml
  • onion (roughly chopped)Frutas y verduras1 pieza
  • jalapeños (stemmed, roughly chopped)Frutas y verduras2 piezas
  • poblano peppers (stemmed, seeded, roughly chopped)Frutas y verduras2 piezas
  • tomatillos (husked, halved)Frutas y verduras500 g
  • garlic (peeled)Frutas y verduras8 piezas
  • saltEspecias5 g
  • chicken stockDespensa500 ml
  • dried oreganoEspecias5 g
  • ground cuminEspecias5 g
  • cilantro (torn into pieces)Frutas y verduras30 g
  • rotisserie chicken (shredded)Carne800 g
  • Monterey Jack cheese (shredded)Lácteos350 g
  • Colby cheese (shredded)Lácteos250 g
  • large flour tortillasPanadería12 piezas
  • salad greens (washed)Frutas y verduras150 g
  • cucumber (sliced)Frutas y verduras1 pieza
  • tomatoes (diced)Frutas y verduras2 piezas
  • zesty chipotle ranch dressingDespensa120 ml
  • tortilla chips (crushed)Despensa100 g

por ración

Nutrición

411kcal

Carbohidratos
35 g
Proteínas
24 g
Grasas
20 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén honda
  • Batidora de mano
  • Fuente de horno ×2
  • Placa de cocina
  • Horno

paso a paso

Preparación

  1. Sear the vegetables for the verde sauce

    • Heat the oil in a pan.
    • Add the onion, jalapeños, poblanos, tomatillos, garlic and salt.
    • Sear over the heat until the vegetables take on a nice color.
    Paso 1

  2. Simmer with the stock

    • Pour in the chicken stock.
    • Simmer gently so the flavors develop.
    Paso 2

  3. Season and blend the sauce

    • Add the oregano, cumin and torn cilantro.
    • Blend with the immersion blender until mostly smooth, keeping a little texture.
    • Be careful of splatters as the sauce is hot.
    • Let it simmer a few more minutes.
    Paso 3

  4. Mix the chicken filling

    • Put the shredded rotisserie chicken in a bowl.
    • Add some of the verde sauce, the Jack cheese and the Colby cheese.
    • Mix well.
    Paso 4

  5. Roll the enchiladas

    • Spread a little sauce in the bottom of the baking dishes.
    • Fill each flour tortilla with a generous portion of chicken.
    • Roll up and place seam side down in the dish.
    Paso 5

  6. Top and bake

    • Pour the rest of the sauce over the enchiladas.
    • Sprinkle with the remaining Jack and Colby cheese.
    • Bake at 200 °C until crispy on top and melty inside.
    Paso 6

  7. Make the Baja salad and serve

    • Toss the greens with the cucumber and tomatoes.
    • Drizzle with the chipotle ranch dressing.
    • Serve the enchiladas with the salad and finish with crushed tortilla chips.
    Paso 7
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