Chicken Verde Enchiladas
April 23, 2021
This is a great recipe for delivering to people or bringing to a potluck! The first time I tried this recipe out was when my neighbor’s husband was sick and I thought it would be nice to drop something off for her to make dinner easy. I made two pans, one for me and one for her. She texted me RAVING about how good they were and I couldn’t agree more!
If you are delivering this to someone, simply prepare the enchiladas up to the point just before baking, and let your recipient know to bake at 350 degrees for 15-20 minutes and they will have a warm homemade, delicious meal! Tip: You can use a throw-away foil pan so you don’t have to worry about getting your pan back 😉
Ingredients
- 1 tbsp EVOO
- 1 medium white or yellow onion, diced
- 1 lb chicken breast
- 1 1/2 cups chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- salt and pepper to taste
- 3 1/2 cups shredded cheese, Monterey Jack or Mexican blend
- corn tortillas
- sliced chives
- sour cream *you can also substitute plain greek yogurt, I do!
- avocado, diced
Salsa Verde
- 1 1/2 lbs of tomatillos, remove husks and stems
- 3 medium poblano peppers, halved and seeded
- 1/2 cup cilantro
- 1 tbsp sugar
- 1 tsp salt
Directions
- Heat the oven on broil. Place tomatillos and poblanos on a foil lined baking sheet and broil for 5-10 minutes or until they start to soften and slightly brown. Remove from oven and let cool.
2. Change oven to 350 degrees.
3. Heat oil in medium saucepan until hot. Add onion and cook until translucent and tender.
4. Reduce heat to low and add chicken broth garlic, cumin, salt, and pepper. Add the chicken, cover, and cook for 15-20 minutes, flipping the chicken halfway through.
5. Remove skin from poblano peppers. transfer all poblanos and tomatillos into the blender or food processor. Add 1 1/2 cup reserved cooking liquid from the chicken, cilantro, sugar. Blend and salt & pepper to taste.
6. Shred the chicken into small pieces. Return to the saucepan and toss with 1/2 cup tomatillo sauce.
7. Spread the bottom of a 9 x 13 pyrex pan with tomatillo sauce. Roll chicken and cheese into tortillas and place seam side down, side by side in pan. Cover with remaining sauce and cheese.
8. Cover with foil and bake for 15-20 minutes, removing foil during last fe minutes to let cheese bubble. Serve with chives, sour cream, and avocado for toppings.
With love,
Ashley Jo
