Chicken Enchiladas with Salsa Verde
Happy Sunday everyone! While Spencer watches football, I’m cooking up some enchiladas & getting ready for the week to begin again.
I could eat Mexican food every day of the week, I love it that much. I honestly will most likely be eating these for the rest of the week because this is much more than just a meal for two.
Although these enchiladas are somewhat involved, you definitely don’t need to make your own salsa. Also, feel free to go buy a rotisserie chicken to make your life even easier!
¡Vámonos!
Salsa Verde Ingredients:
- 1 poblano pepper
- 2 jalapeños
- 3 tomatillos
- 1 cup cilantro
- 1/2 onion
- 1 garlic clove
- 2/3 cup lime juice (or 3 limes)
- 1/2 cup apple cider vinegar (or white vinegar if you have it!)
- 1 teaspoon salt, or to taste
Instructions:
- Put the poblanos, jalapeño, tomatillos, onion, & garlic on a baking sheet & broil for 10 minutes or until charred, turning over halfway through
- Once fully roasted, remove the stems from the peppers, then combine them all in a food processor (or blender), along with 1/2 cup water 1/2 cup of the lime juice, 1 tbs oil, & 1/2 cup apple cider vinegar.
- Pulse until smooth.
- Transfer into a sauce pot and bring to a simmer until the salsa is reduced by 1/4, then transfer back to food processor with the cilantro, the rest of the lime juice, and salt.
- Pulse until smooth.
Enchilada Ingredients:
- 1 tablespoon canola oil
- 1 & 1/2 medium sweet onion, diced
- 3-5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (8 ounces) diced green chilis
- 4 cups shredded rotisserie chicken
- 1 can black beans
- 16 ounces salsa verde, divide in 1/2
- 1/2 cup shopped fresh cilantro leaves
- 3 cups shredded Monterey jack cheese, divide
- Kosher salt and freshly ground black pepper, to taste
- 8 (8-inch) flour tortillas, or 12 corn, warmed
- 1/4 cup sour cream
Instructions:
- Preheat oven to 375 degrees, lightly oil a 9×13 baking dish
- Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently until translucent, about 2-3 mins.
- Stir in beans, garlic, oregano and cumin until fragrant, about 1 min
- Remove from heat; stir in green chiles
- In a large bowl, combine green chili mixture, chicken, 1/3 cup salsa verde and cilantro.
- Stir in 1/2 cup cheese; season salt and pepper, to taste
- To assemble the enchiladas, lay tortilla on a flat surface (or in your hand) and spoon about 1/2 cup of chicken mixture in the center or tortilla
- Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas & chicken mixture
- Top with remaining salsa verde and cheese
- Place into the oven and bake until bubbly about 40 mins
- Serve with a dollop of sour cream & more salsa!!! Enjoy 🙂
