Cook with me: Chicken Enchiladas Verdes

I’ve made red enchiladas once.  Took one day to make the red sauce.  The next day to actually make the enchiladas.  I was told by many people they were the best enchiladas they ever ate.  I hope they remember them because I’m never making them again.

 I decided to try Enchiladas Verdes because the sauce is much quicker.  Wow.  So good.  So fresh.  I grate the cheese in the food processor, then make the sauce in the same food processor, then chop the chicken.  I love meals that enable me to utilize the food processor for multiple items without having to wash between them.  This Verde sauce is quite mild.  Add a jalapeno for extra heat.


15-20 medium tomatillos, deep green, husks and stems removed.*

3 poblano chilis (can substitute other mild to moderate green chili)**

olive oil

4 cloves minced garlic

1.5 pounds chicken breasts

1 onion diced coarsely

2 tsp cumin


2 cups grated Monterey jack or Pepper Jack (or combination of both)

Corn tortillas

Cooking spray

 Sauté onion in 2 tbsp olive oil.  When soft, add two cloves of minced garlic and cumin.  Sauté until fragrant (30 seconds).  Add Chicken.  Top with 14 ounces chicken broth.  Reduce heat to low and cover.  Simmer for 15-20 minutes or until chicken registers 160 using thermometer.  Reserve ¼ cup poaching liquid.  Discard the rest. 

 Meanwhile, slice chilis and remove seeds.  Toss tomatillos and chilis in 2 tbsp of oil.  Arrange on cooking sheet, chilis cut side down, tomatillos stem side down.  Broil for 10 minutes rotating sheet halfway through.  When spotted with brown, remove from broiler.  Peel skins from chilis.  Process tomatillos, chilis, 2 tbsp minced garlic and ¼ cup poaching liquid until desired consistency.  Set sauce aside.

 In same food processor, do not rinse, add chicken.  Pulse until chopped medium.  Mix with 1 cup of grated cheese.

 Arrange tortillas on baking sheet.  Spray lightly with cooking spray.  Cook in oven for 10 minutes at 350 until tortillas are soft and pliable.

 In 9×13 baking pan, pour some verde sauce.  Fill tortillas with chicken mixture and arrange in pan.  Top with more verde sauce and remaining cheese.  Bake at 450 for 15-20 minutes.

 ALTERNATIVELY, you can layer the tortillas.  Pour small amount of verde sauce in 9×13 baking pan.  Top evenly with chicken.  Top with another layer of tortillas, pour verde sauce and top with cheese.  I layer.  I hate rolling enchiladas. 

 *Can substitute canned tomatillos if fresh are unavailable.

 **I’ve used Anaheim and pasilla chilis in this.  The problem is that each market I go to calls the chilis something different!  If you substitute jalapenos, you will need to increase the amount of peppers as they are much smaller than poblano chilis.  Jalapenos will make a much hotter sauce.


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