Green Chile Chicken Enchiladas
Tender shredded chicken and cheese rolled in corn tortillas, smothered in homemade green chile sauce and bubbling Monterey Jack.
Photo by Jarritos Mexican Soda on Unsplash
Ingredients
- 2 lb chicken breasts
- 12 whole corn tortillas
- 1 lb tomatillos
- 6 whole Hatch green chiles
- 1 whole onion
- 4 cloves garlic
- ½ cup chicken stock
- ½ cup fresh cilantro
- 2 cups Monterey Jack cheese
- ½ cup sour cream
- 1 whole avocado
- 1 whole lime
- 1 tsp cumin
How to Make It
- 1
Roast tomatillos, green chiles (Hatch or Anaheim), onion, and garlic under broiler until charred.
- 2
Blend charred vegetables with cilantro, lime juice, cumin, salt, and chicken stock for green sauce.
- 3
Poach chicken breasts in salted water with bay leaves until cooked. Shred and mix with some green sauce, jack cheese, and sautéed onion.
- 4
Warm corn tortillas in dry skillet or microwave to make pliable.
- 5
Spread a thin layer of green sauce in baking dish. Fill each tortilla with chicken mixture, roll tightly, place seam-side down.
- 6
Pour remaining green sauce over top, cover with cheese.
- 7
Bake 25 minutes at 375°F until bubbling and cheese is spotted golden.
- 8
Top with sour cream, sliced avocado, and more cilantro.