I absolutely love green chicken enchiladas and this is a great recipe if you get a craving for Mexican, but you don’t want to pay $10 a plate out at a restaurant. This is a Tyer Florence recipe, which you can find here, that I adapted. It’s super yummy, plus the green sauce is completely homemade which makes it a lot healthier than what you’ll get by eating out.
Green Chicken Enchiladas
Roasted Tomatillo Chile Salsa:
- 1 lb tomatillos, husked
- 1 yellow onion, quartered
- 4 garlic cloves
- 2 jalapenos
- 2 tsp cumin
- 1 tsp salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 tsp cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded (or 2-3 lbs cooked chicken breast)
- flour or corn tortillas
- 1/2 pound Monterey Jack cheese, shredded
Preheat oven to 400 degrees F.
For the sauce: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Put the roasted veggies into a food processor along with the cumin, lime juice, cilantro, and salt and pulse until it’s still a little chunky.
For the enchiladas: Meanwhile heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until it’s translucent. Add the garlic and cumin then cook for another minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. (Takes about 5-10 minutes, usually) Turn off the heat, add half of the roasted tomatillo sauce, some more fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 F and begin assembling. Take a 9x 13 inch casserole dish and smear the bottom with some of the reserved tomatillo sauce. Now take the flour tortillas and heat them up in the microwave for about 30 seconds. Put a scoop of the green chicken sauce in a tortilla followed by some of the shredded cheese and roll it up. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top.
If you’re pressed for time (or just want to make it easier in general) you can turn it into a casserole. Put down a layer of tortillas, then a layer of green chicken sauce, a layer of cheese, and repeat ending with cheese.