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Green Chile Chicken Enchiladas
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Green Chile Chicken Enchiladas

1 h 15 minServes 12Nutri-Score C€€
from @oldscoolkevmo19 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • vegetable oilPantry30 ml
  • onion (roughly chopped)Produce1 piece
  • jalapeños (stemmed, roughly chopped)Produce2 pieces
  • poblano peppers (stemmed, seeded, roughly chopped)Produce2 pieces
  • tomatillos (husked, halved)Produce500 g
  • garlic (peeled)Produce8 pieces
  • saltSpices5 g
  • chicken stockPantry500 ml
  • dried oreganoSpices5 g
  • ground cuminSpices5 g
  • cilantro (torn into pieces)Produce30 g
  • rotisserie chicken (shredded)Meat800 g
  • Monterey Jack cheese (shredded)Dairy350 g
  • Colby cheese (shredded)Dairy250 g
  • large flour tortillasBakery12 pieces
  • salad greens (washed)Produce150 g
  • cucumber (sliced)Produce1 piece
  • tomatoes (diced)Produce2 pieces
  • zesty chipotle ranch dressingPantry120 ml
  • tortilla chips (crushed)Pantry100 g

per serving

Nutrition

411kcal

Carbs
35 g
Proteins
24 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • Immersion blender
  • Baking dish ×2
  • Stovetop
  • Oven

step by step

Method

  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.
    Step 1

  2. Simmer with the stock

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