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Green Chile Chicken Enchiladas
Hoofdgerecht

Green Chile Chicken Enchiladas

1 u 15 minVoor 12Nutri-Score C€€
van @oldscoolkevmo19 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

12 personen
  • vegetable oilVoorraadkast30 ml
  • onion (roughly chopped)Groente en fruit1 stuk
  • jalapeños (stemmed, roughly chopped)Groente en fruit2 stukken
  • poblano peppers (stemmed, seeded, roughly chopped)Groente en fruit2 stukken
  • tomatillos (husked, halved)Groente en fruit500 g
  • garlic (peeled)Groente en fruit8 stukken
  • saltKruiden en specerijen5 g
  • chicken stockVoorraadkast500 ml
  • dried oreganoKruiden en specerijen5 g
  • ground cuminKruiden en specerijen5 g
  • cilantro (torn into pieces)Groente en fruit30 g
  • rotisserie chicken (shredded)Vlees800 g
  • Monterey Jack cheese (shredded)Zuivel350 g
  • Colby cheese (shredded)Zuivel250 g
  • large flour tortillasBakkerij12 stukken
  • salad greens (washed)Groente en fruit150 g
  • cucumber (sliced)Groente en fruit1 stuk
  • tomatoes (diced)Groente en fruit2 stukken
  • zesty chipotle ranch dressingVoorraadkast120 ml
  • tortilla chips (crushed)Voorraadkast100 g

per portie

Voedingswaarden

411kcal

Koolhydraten
35 g
Eiwitten
24 g
Vetten
20 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Hapjespan
  • Staafmixer
  • Ovenschaal ×2
  • Kookplaat
  • Oven

stap voor stap

Bereiding

  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.
    Stap 1

  2. Simmer with the stock

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