Ingredients
- 4 cooked, skinless chicken thighs, shredded*
- Chicken broth or water with onions, enough to cover chicken
- 4 poblano peppers
- 1 large white onion sliced thin
- 1 tablespoon canola oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 2 teaspoons dried oregano (Mexican is preferred)
- 4 cups salsa verde (recipe below)
- 12 corn tortillas
- 7 oz low fat shredded Mexican blend cheese
Preparation
Step 1
1. Roast poblano peppers in a 425 degree oven for approximately 10-15 minutes or until skin is browned and bubbling. Place them in a bowl and cover with plastic wrap so that they steam. About 30 minutes later, remove skin and seeds. Slice thinly.
2. Heat oil in a pan. Sauté sliced onion until translucent. Mix in sliced poblano peppers, thyme, salt, and oregano. Sauté for another 3 minutes, remove from heat, and reserve.
3. Put 1/2 cup salsa in the bottom of a 9 x 13" baking dish.
4. Heat tortillas in microwave until warm, about 10 seconds (do about 4 at a time).
5. Place 1 cup salsa in a shallow bowl. Dip tortilla in salsa.
6. Fill tortillas with shredded chicken, half of the cheese, and half of the poblano/onion mixture and roll up.
7. Place rolled tortillas, seam side down, in the baking dish.
8. Cover with the remaining salsa.
9. Spread remaining poblano/onion mixture on top of the enchiladas.
10. Sprinkle the rest of the shredded cheese on top of enchiladas.
11. Bake in a 350 degree oven until heated through and cheese has melted, approximately 30 minutes.
*The chicken can be left-over chicken. If you are cooking it, simmer it in seasoned chicken broth until it is tender and cooked through.
Salsa Verde
Difficulty: Easy
Prep time: 10 minutes
Serves: 2 cups
5 medium tomatillos, husked, rinsed and quartered
1 large garlic clove, peeled
2 Serrano chilies (deseeded and deveined for milder salsa)
1/2 cup roughly chopped cilantro, firmly packed
1/2 t salt
1/2 cup water
1. Place all ingredients in a blender and puree.