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Green Chile Chicken Enchiladas
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Green Chile Chicken Enchiladas

1 h 15Pour 12Nutri-Score C€€
par @oldscoolkevmo19 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • vegetable oilÉpicerie30 ml
  • onion (roughly chopped)Fruits et légumes1 morceau
  • jalapeños (stemmed, roughly chopped)Fruits et légumes2 morceaux
  • poblano peppers (stemmed, seeded, roughly chopped)Fruits et légumes2 morceaux
  • tomatillos (husked, halved)Fruits et légumes500 g
  • garlic (peeled)Fruits et légumes8 morceaux
  • saltÉpices5 g
  • chicken stockÉpicerie500 ml
  • dried oreganoÉpices5 g
  • ground cuminÉpices5 g
  • cilantro (torn into pieces)Fruits et légumes30 g
  • rotisserie chicken (shredded)Viandes800 g
  • Monterey Jack cheese (shredded)Produits laitiers350 g
  • Colby cheese (shredded)Produits laitiers250 g
  • large flour tortillasBoulangerie12 morceaux
  • salad greens (washed)Fruits et légumes150 g
  • cucumber (sliced)Fruits et légumes1 morceau
  • tomatoes (diced)Fruits et légumes2 morceaux
  • zesty chipotle ranch dressingÉpicerie120 ml
  • tortilla chips (crushed)Épicerie100 g

par portion

Nutrition

411kcal

Glucides
35 g
Protéines
24 g
Lipides
20 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Sauteuse
  • Mixeur plongeant
  • Plat allant au four ×2
  • Plaque de cuisson
  • Four

pas à pas

Préparation

  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.
    Étape 1

  2. Simmer with the stock

    • Pour in the chicken stock.
    • Simmer gently so the flavors develop.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 7
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