These green chicken enchiladas are sure to be a hit at you next dinner party. You can cook and shred the chicken the night before or buy a rotisserie chicken a your local market. If you have trouble rolling the tortillas, don’t bother! Sometimes I stack one tortilla after another and layer the chicken and cheese in between like a cake! They taste just as good and it saves time.

Ingredients:

Makes 10 enchiladas

10 corn tortillas

4 small chicken breasts

2 cups shredded white cheese like Oaxaca or Muenster

8 large tomatillos

3 poblano peppers roasted and peeled

4-6 jalapeños (according to taste)

1 white onion sliced in half

5 garlic cloves

2 cubes or 2 tbsp. chicken bouillon

1 tsp. each of onion and garlic powder

1 tsp. ground cumin

3/4 cup cooking oil

salt, pepper to taste

Optional: After you make the sauce and cook it, taste it. Sometimes the tomatillos are too bitter. If your sauce comes out too bitter or too sour, you can add 3-4 tbsp. of cream of mushroom. I find this helps reduce that flavor. It also works when your sauce is spicier than expected and you want to turn it down a bit.

– In a medium pot, add chicken, 1/2 onion, 3 garlic cloves, and a pinch of salt. Cover with water and cook the chicken breasts. Once chicken is cooked, remove from water and shred. Set aside.

– In a medium pot, add tomatillos and jalapeños. Cover with water and cook until the tomatillos and jalapeños are soft.

– Place tomatillos, jalapeños, 1/2 onion, poblano peppers, and three garlic cloves in a blender. Add 1/2 cup water. Blend until smooth.

– Heat 3 tablespoons of cooking oil in a large pan. Once oil is hot. Add sauce and cook for 15-20 minutes. Add chicken bouillon, onion and garlic powder, and ground cumin. Taste and adjust seasoning according to taste.

– In a large pan, add 3 tbsp. cooking oil. Heat.

– With the help of kitchen tongs, take each tortilla and dip it in the enchilada sauce. Cover both sides

– Transfer that tortilla to the pan with the hot oil and fry on both sides.

– Transfer the tortilla to a plate. Add chicken and roll.

– Repeat this process until all the enchiladas are made. To finish off, top with more sauce and shredded cheese. Serve immediately with a side of beans and Spanish rice.