Green Chicken Enchiladas
Green Chicken Enchiladas are packed with juicy rotisserie chicken, tangy tomatillo sauce, melty cheese, and fresh toppings for the ultimate flavorful comfort dish!
Servings 6
Ingredients
- For the sauce
- 2 pounds tomatillos around 20 medium husks removed, rinsed
- 2 tbsp olive oil
- ½ onion quartered
- 1 poblano chile halved
- 1 cup chicken stock or low-sodium chicken broth
- ½ cup cilantro leaves with tender stems chopped
- 2 serrano chiles chopped
- 3 garlic cloves smashed
- 1 tbsp fresh lime juice
- Kosher salt
For the enchiladas
- ½ rotisserie chicken skin removed meat shredded
- 8 ounces shredded monterey jack cheese thinly shredded
- 2 ounces Cotija cheese finely grated for serving
- ½ tsp ground coriander
- ¼ tsp red pepper flakes
- 1 cup vegetable oil
- 8 6- inch flour tortillas
- ½ cup crème fraîche
- 1 tbsp milk or water
- ½ red onion thinly sliced
- Kosher salt
- fresh cilantro to garnish
Instructions
- Preheat your oven to 425°F. On a baking sheet, drizzle olive oil over the onion, poblano, and tomatillos. Roast them for about 35–40 minutes, until they’re soft and beautifully browned. Let them cool for a bit, then peel the skin off the poblano.
- Pop all the roasted veggies and their juices into a blender. Add the serrano chiles, garlic, chicken stock, cilantro, and lime juice. Blend it all up until smooth and silky. Pour the mixture into a large bowl, then season with salt and pepper to taste.
- In a large bowl, toss the chicken with ground coriander, red pepper flakes, and ½ cup of the green sauce. Season with salt and pepper to taste—it’s already smelling good!
- Heat up some vegetable oil in a medium skillet over medium-high heat. Fry each tortilla one at a time, flipping once, just about 5 seconds per side. You want them soft and flexible, not crispy. Let them drain on paper towels while you finish the rest.
- Now dip both sides of each tortilla in the green sauce—just a quick coat—then set them on a baking sheet. Pour 1 cup of the green sauce down the center of a 13×9″ baking dish to make a saucy base.
- To build your enchiladas, place about ¼ cup of the chicken filling in the center of a tortilla. Fold one side over the filling, then roll it up like a burrito. Repeat and get ready to bake!
- As you roll each enchilada, place it seam side down in the baking dish, snugly fitting them all in. Once they’re all lined up, pour the rest of the green sauce over the top and cover generously with cheese—yes, all that cheesy goodness!
- Pop the dish in the oven and bake for 20–25 minutes, until the sauce is bubbling and the cheese is just starting to turn golden and irresistible.
- While that’s baking, mix the crème fraîche with the milk in a small bowl and add a pinch of salt. This will be your creamy drizzle.
- When the enchiladas are hot and ready, serve them topped with more cheese, a good drizzle of your crema, some sliced onion, and fresh cilantro. Time to dig in! 🌿🧀