Enchiladas Verdes

Enchiladas Verdes
Enchiladas Verdes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    teaspoon vegetable oil

  • 1

    medium onion, chopped

  • 3

    garlic cloves, minced or pressed through garlic press

  • 1/2

    teaspoon ground cumin

  • 1 1/2

    cups low-sodium chicken broth

  • 1

    pound boneless, skinless chicken breast

  • 1 1/2

    pound tomatillos

  • 3

    medium poblano chiles, halved lengthwise, stemmed, seeded

  • 2

    teaspoons sugar

  • Salt, to taste

  • Ground pepper, to taste

  • 1/2

    cup cilantro, coarsely chopped

  • 8

    ounces pepper jack cheese or Monterrey jack cheese, grated

  • 12

    6-inch corm tortillas

  • Sour cream

Directions

1. Adjust oven rack to middle and highest position and heat boiler. Heat 2 tsp oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest pat of chicken registers 160 degrees, 15 to 20 minutes , flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from the saucepan and set aside; discard remaining liquid. 2. After removing dry husks from tomatillos, rinse them well under warm water to remove some of the stickiness. Meanwhile, toss halved-tomatillos and poblanos with remaining 2 tsp oil; arrange on rimmed akin sheet lined with foil, with skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact). Transfer tomatillos and chiles to food processor. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set aside baking sheet for warming tortillas. 3. Add 1 tsp sugar, 1 tsp salt, remaining tap garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 tsp at a time. Set sauce aside (should have about 3 cups). 4.When chicken is cooled, pull into shreds of bite-sized pieces. Combine chicken with cilantro and 1 1/2 cups of cheese. Season with salt. 5. Smear bottom of 13x9 baking dish with 3/4 cup tomatillo sauce. Place tortillas on baking sheet. Spray both sides of tortillas lightly wi cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increaseovem temperature to 450 degrees. Spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauces that it coats tip of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil. 6. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Serve immediately with sour cream separately.

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