Baked Chicken Enchiladas with Salsa Verde

By lbgtdep

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.