Chile Verde Enchiladas
Delicious chicken enchiladas with a Childe Verde Sauce.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
- 3 C shredded chicken
- 1/2 white onion quartered
- olive oil
- 1 clove garlic
- 2 C cilantro leaves
- 1 1/2 lbs. tomatillos husks removed (about 5)
- 1 jalapeno chile
- 1 poblano chile
- 1 C chicken broth
- 1 tsp sugar
- 6-8 corn tortillas
- 2 C monterey jack cheese grated
- sour cream cilantro for garnish
Place tomatillos, onion and chiles on a baking sheet and drizzle with olive oil.
Place under broiler, roatate a few times until peppers and tomatillos are softened and blackened. About 12-15 minutes. Allow to cool and peel skins from peppers.
Place all roasted vegetables into a blender with 1 1/2 C cilantro, garlic and as much chicken broth as you need to get your desired consistency.
Season with salt and add sugar if needed.
Soften tortillas by cooking in a dry skillet for 5 seconds on each side. Cover with a paper towle.
Dip tortilla into sauce on both sides.
Place chicken and cheese into middle of tortilla and roll up. Place seam side down in a 9 x 13 pan.
Repeat with remaining tortillas.
Spoon additional salsa over top and sprinkle with cheese.
Bake at 375 degrees F for about 20 minutes.
After baking garnish with some additional sauce, sour cream and a sprinkle of remaining cilantro.
Calories: 512kcal | Carbohydrates: 21g | Protein: 40g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 448mg | Potassium: 739mg | Fiber: 4g | Sugar: 6g | Vitamin A: 975IU | Vitamin C: 37mg | Calcium: 334mg | Iron: 3mg