Chile Verde Chicken Enchiladas

Chili Verde Shredded Chicken Enchiladas with homemade green salsa | theroastedroot.net #mexican #recipe

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Chili Verde Shredded Chicken Enchiladas with homemade green salsa | theroastedroot.net #mexican #recipe

Chile Verde Chicken Enchiladas

Author: Julia
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Ingredients

For the salsa verde

  • 2 pounds tomatillos shucked, well rinsed and roasted
  • ½ white onion roughly chopped
  • ½ cup cilantro leaves tightly packed
  • 1 tablespoon fresh lime juice
  • 4 cloves garlic roasted
  • 1 ounces can green chilies 4 (or 2 roasted jalapenos)
  • 1/4 teaspoon sugar

For the Chicken Enchiladas

  • 1 tablespoon grapeseed oil
  • ½ white onion sliced
  • 4 bell peppers insides removed, sliced, color of choice
  • 3 chicken breasts
  • ½ tsp paprika
  • 1-1/2 teaspoons chili powder
  • ½ tsp salt or to taste
  • 10 tortillas of choice I used whole wheat
  • ounce Jack cheese I used a whole 8- brick
  • Green onion

Instructions

To Make the Salsa:

  1. Put your oven on the “broil” setting.
  2. Remove the outside shell from the tomatillos and wash them very well (they will feel waxy and sticky but this is normal). Cut the tomatillos in half and place them cut-side down on a foil or parchment paper-lined baking sheet.
  3. Wrap 4 cloves of garlic (with the skins on) in aluminum foil and place it on the baking sheet with the tomatillos. Place baking sheet in the oven for 8 – 10 minutes (depending on the strength of your broiler) until the skins are browned and juices are seeping out of the tomatoes.
  4. Use tongs to put the tomatoes into a blender (or food processor). Unwrap the garlic cloves and place them in the blender along with the rest of the ingredients. Blend until smooth. Set aside while you’re preparing your enchiladas. This step can be done ahead of time and you can keep the salsa in the refrigerator until you make the enchiladas.

To Make the Enchiladas:

  1. In a sauté pan, heat about a tablespoon of grapeseed oil over medium heat and add the sliced onion. Saute the onion about 5 minutes before adding the sliced bell peppers. Continue sautéing until bell peppers are softened and onion begins turning brown.
  2. Season the chicken breasts with the paprika, chili powder and salt. If you have the time, allow the meat to sit with the seasoning for 15 minutes. The chicken can also sit covered in the refrigerator overnight if desired.
  3. Heat your grill up to medium-high setting and grill the chicken on one side for 3 minutes before flipping to the other side. Continue to flip chicken every 2 minutes until cooked all the way through, careful not to over-cook. Chicken can also be baked in the oven or crock pot if you don't have a grill. Shred the chicken with a fork or chop it into bite-sized pieces.
  4. Preheat the oven to 400 degrees.
  5. Add 1/8 cup to ¼ cup salsa to the bottom of a large casserole dish (I used two smaller casserole dishes). Add desired amount of chicken and peppers to a tortilla and roll it up tightly. Repeat for the remaining 9 tortillas, packing the enchiladas tightly together. Drizzle desired amount of salsa verde on top (you may have some leftover salsa, but I used the whole batch for the 10 enchiladas), followed by the jack cheese.
  6. Bake enchiladas in the oven 20 minutes until cheese is melted. Bump the oven up to the broil setting and broil 3 - 5 minutes until the cheese is golden brown and slightly crispy. Garnish with your favorite toppings: green onion, guacamole, sour cream (or plain yogurt).

 

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