Roasted Green Chile-Chicken Enchiladas

Make the tomatilla salsa:

  • 12 tomatillos, husked and rinsed 
  • 2 jalapeno peppers, stemmed 
  • 1 onion, quartered 
  • Splash white vinegar 
  • Water 
  • 1 teaspoon ground cumin 
  • 1/2 bunch fresh cilantro leaves, coarsely chopped 
  • 2 limes, juiced 
  • Salt
  1. Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. 
  2. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. 
  3. Put contents of the saucepan in a blender, add the cumin, and puree. 
  4. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.

Make the filling:

  • 3 fresh poblano peppers 
  • Extra-virgin olive oil 
  • 1 onion, sliced 
  • 3 garlic cloves, chopped 
  • 1 1/2 teaspoons ground cumin 
  • 1/4 cup all-purpose flour 
  • 4 cups canned chicken stock 
  • 1 Deli roasted chicken, about 3 pounds, boned, meat shredded 
  • Leaves from 1/2 bunch fresh cilantro, chopped 
  • Salt and freshly ground black pepper 
  • 12 large corn tortillas (I used flour because the store was out of corn)
  • 1/2 pound Monterey jack cheese, shredded 
  • Chunky Guacamole, recipe follows 
  • 1 pint sour cream

Roast the peppers

NOTE: You could use canned green chilies instead of the poblamos to save time, but I like the fresh better.

  1. Place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) 
  2. Place peppers in a plastic bag or wrap in saran wrap and leave them for 10-15 minutes to steam. This will make the skin come off easier.
  3. Skin the peppers by rubbing them under running water until you have most of the outside skin off. Leaving a little is okay. Go ahead and remove the seeds. Don’t rub your eyes.
  4. Dice the peppers and set aside.

Make the filling

  1. Heat a 2-count of olive oil in a medium saucepan over medium heat. 
  2. Add the onion and cook until softened and caramelized, 5 to 7 minutes. 
  3. Add the garlic and cook 1 minute. 
  4. Stir in the cumin and cook 1 minute.
  5. Sprinkle on the flour and cook, stirring, 1 more minute. 
  6. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn’t stick to the bottom of the pan; the liquid will thicken. 
  7. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.

Assemble the dish

  1. Preheat the oven to 350 degrees F. 
  2. Get your self a large baking dish like a cassarole dish.
  3. Dip a corn tortilla into the tomatilla salsa and put it on a cutting board (or clean surface). Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. 
  4. Continue to fill all of the tortillas and put them in the baking dish. 
  5. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. 
  6. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with Kevin’s guacamole and sour cream.

Posted in , on January 31, 2009
Recipe entered by: Lena

Leave a Comment