GREEN CHICKEN ENCHILADAS! A tangy verde “green” sauce used to coat corn tortillas stuffed with cheese and chicken then baked to perfection. This is one of my family’s favorite Mexican dish. I added a special ingredient to make my sauce richer and tastier. Give my recipe a try the next time you’re up for Mexican tonight. 😉
1 (8 oz.) pkg. Cream cheese, softened
12 pieces Tomatillos, (28 oz. can) drained
10 pieces WHOLE green Chilies, (10 pieces came in this 27 oz. can), drained
1 small Onion, halved
4 fresh Garlic cloves
1 1/2 tsp. Salt
1/4 tsp. Accent
1/2 – 3/4 cup Cilantro, washed and cleaned
1/2 cup Chicken broth, from boiling chicken
Chicken, cooked and shredded
Monterrey Jack, Mozzarella, or Cheddar cheese, shredded (a mixture is fine)
Begin by boiling up 2 large bone-in chicken breasts. Add enough water to cover the breasts, I just seasoned mine with 1 teaspoon EACH salt, black pepper, garlic powder, onion powder, accent; 1 small chopped onion, and 1 tablespoon Cumin. Allow this to come to a boil, and then lower heat to simmer slowly until the breast meat is cooked through. Cool completely before shredding. Set this aside.
NOTE: When I know I’ll be making Chicken Enchiladas, I usually cook my chicken a day before.
Now to make the sauce. Here are the tomatillos and green chilies I used in this recipe. Please feel free to use what’s available in your area. I only used about 12 pieces of the Tomatillos and the whole can of WHOLE chilies (there were 10 pieces). Make sure to drain them.
Place the 12 pieces of Tomatillos and 10 whole pieces of chilis into a blender.
Add the onion and garlic. I used the garlic that comes in those refrigerated tube.
Cut the cream cheese in half and add it to the blender. Add the seasonings.
Now add the cilantro and 1/2 cup of the broth used to make the shredded chicken. Cover the blender and process until finely blended, about 2 minutes.
NOTE: I love Cilantro, so I added a handful (almost the whole bunch) to my sauce.
Now, on MEDIUM HIGH, heat up a deep skillet and add about 3 Tbsp. vegetable oil. Slowly pour the chili mixture into the pan.
Continue to stir the sauce and heat just until below a full boil. Remove from heat and allow to cool off slightly, while you prepare the tortillas.
Now, using a dry pan, on MEDIUM HIGH heat, place a corn tortilla into the pan and heat through. Turn and heat the other side, this is just to soften them enough to roll them up without cracking.
NOTE: I sometimes add a little bit of vegetable oil into the pan and heat my tortillas that way, it’s all in your preference as to how you want to do this step.
Preheat your oven to 350°. Now we’re ready to assemble the dish. Start by dipping a tortilla into the sauce, covering both sides. (Sorry about that shadow over my hand) 😦
Now, in the same pan you’re going to be baking the enchiladas, place the sauce-covered tortilla down and then add some shredded chicken in the center. I SOMETIMES add some Mexican style cheese like Cotija cheese, or Queso Fresco, in the center with the chicken, but this time I didn’t. You can if you’d like.
Now, roll up the tortilla, somewhat tightly and facing them “seam-side” down. Continue doing this until the pan is full.
Now, using a ladle, pour more sauce over each enchilada.
Top with shredded cheese, as much as you’d like. Bake in a preheated 350° oven for about 30 minutes, just enough to heat the dish through and melt the cheese. Top with some sour cream or “Mexican crema” if you’d like. SERVE immediately! Pair this up with some refried beans and Mexican rice. My family just likes eating it as is.