Green Chicken Enchiladas

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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.

 

 

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6 Comments on “Green Chicken Enchiladas

  1. Thank you James! These enchiladas have been called many things, but gorgeous? Well that just made my day.

  2. Thanks for the comment Domesticated Dad! I hope you try this sometime. Happy cooking.

    – from someone who has long ago reached the Poo Bear shape,
    Adriana.

  3. I really must stop reading these blogs in the middle of the night (it is 1:10am here in London), but the photo and fact that this is a mexican dish (my current favorite) just drew me in.

    Thanks for sharing and aiding me towards finally reaching that Pooh Bear shape I have been dreading.

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