Description
Chicken and cheese enchiladas covered in a bright, green roasted tomatillo sauce!
Ingredients
Scale
ROASTED TOMATILLO SAUCE:
- 2 pounds tomatillos, husks removed and rinsed
- 1 small onion, quartered
- 4 garlic cloves, left in skin
- 1 jalapeno
- 2 poblano peppers
- 1 cup loosely packed cilantro leaves
- 1/2 cup chicken stock
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper
ROASTED CHICKEN:
- 2–1/2 pounds bone-in, skin-on chicken breast (approximately 3 large breasts)
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
TO ASSEMBLE:
- Six to eight 8-inch corn or flour tortillas
- 12 ounces shredded cheese (preferably a combination of Monterey Jack and pepper jack)
TO SERVE:
- 1/2 cup Mexican crema
- 1/4 cup Cotija cheee, crumbled
- Finely chopped fresh cilantro
- 1/4 cup thinly sliced red onion
Instructions
- Preheat the broiler on high. Broil the poblanos, rotating occasionally, until the skin is blackened and blistered, about 12 to 15 minutes in total. Remove to a bowl and cover with plastic wrap. When cool enough to handle, remove the stem and seeds and scrape the skin from the flesh. Coarsely chop the peppers.
- Preheat the oven to 425°. Line two baking sheets with aluminum foil. Place the chicken breasts on one pan; drizzle with olive oil and sprinkle generously with salt and pepper. Place the tomatillos, onion, garlic, and jalapeno on the second sheet pan; drizzle with vegetable oil and sprinkle with salt and pepper. Roast for 30 to 35 minutes, until the chicken is cooked through and the vegetables are tender. Allow the chicken to cool while you prepare the sauce; when cool enough to handle, shred into bite-sized pieces with a fork or your fingers.
- In the bowl of a food processor or blender, combine the roasted vegetables and cilantro leaves. Process until relatively smooth. Add the chicken stock and sour cream and process to combine. Season to taste with salt and pepper.
- Reduce the oven temperature to 400°. Lightly oil a 9 x 13-inch baking dish. Combine the chicken, 1/2 of the cheese and about 1 to 2 cups of the sauce, until the mixture is forms a spreadable filling but is not runny. Season to taste with salt and pepper. Dip each tortilla in the extra sauce, allowing the excess to drip off. You want to just moisten the tortillas so they stay soft in the oven. Spread approximately 1/3 cup of filling down the center of each tortilla and roll tightly. Place in the prepared baking dish. Repeat with the remaining ingredients. When the enchiladas are filled, pour 1-1/2 to 2 cups of the remaining sauce down the center and sprinkle with the remaining cheese. Bake for 20 to 25 minutes, until the cheese is melted and the mixture is bubbly. Allow to cool for 5 minutes before serving. When ready to serve, drizzle some of the crema on top and sprinkle on the red onions, cilantro and Cotija.
- Category: Latin-American, Chicken