Green Chicken Enchiladas Recipe

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 1019 Total Fat 68 g Saturated Fat 29 g Carbohydrates 56 g Dietary Fiber 5 g Sugar 10 g Protein 48 g Cholesterol 169 mg Sodium 1449 mg

Total: 1 hr 50 min
Active: 55 min

Transform your leftover or rotisserie chicken into this irresistible weeknight favorite! With a zesty homemade tomatillo salsa that's snack-worthy on its own with tortilla chips, these enchiladas are easy to prep ahead and guaranteed to delight your family.

Tomatillo Salsa:

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 pound fresh tomatillos, husks and stems removed, coarsely chopped
• 3 jalapeos, halved, seeded, and coarsely chopped
• Juice of 1 lime
• 1/2 cup packed fresh cilantro leaves and stems, plus more for garnish
• Kosher salt and freshly ground black pepper
• Pinch sugar

Enchiladas:

• Nonstick cooking spray, for the baking dish
• 1 tablespoon olive oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 3 cups skinned and shredded rotisserie chicken
• 2 cups crumbled queso fresco, plus more for garnish
• One 8-ounce carton sour cream
• 3 to 4 cups shredded Monterey Jack cheese
• 10 soft taco-size flour tortillas
• Chopped red onion for garnish, optional

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1. Prepare the tomatillo salsa: Warm the oil in a medium saucepan over medium heat. Stir in the onion and garlic, cooking until softened, about 5 minutes. Add the tomatillos, jalapeos, and 1/2 cup water. Bring to a boil, then lower the heat to medium-low and simmer until the tomatillos are tender, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Blend until smooth. Season with salt, pepper, and a pinch of sugar to taste.
2. For the enchiladas: Preheat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with nonstick spray. Spoon a small amount of the tomatillo salsa into the bottom of the dish.
3. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and cumin, cooking until the onion is soft, about 5 minutes. In a large bowl, mix together the onion mixture, chicken, queso fresco, sour cream, and 2 cups of Monterey Jack cheese.
4. Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to make them pliable. Divide the chicken filling evenly among the tortillas and roll them up, burrito-style. Place the rolled tortillas in the prepared baking dish. Pour the remaining salsa over the top and sprinkle with the remaining 1 to 2 cups of Monterey Jack cheese.
5. Bake until the cheese is golden and bubbly and the enchiladas are heated through, 30 to 35 minutes. Garnish with extra queso fresco, cilantro, and red onion if desired.

Safety tip: When blending hot liquids, allow the mixture to cool for a few minutes, then transfer it to a blender, filling only halfway. Place the lid on, leaving one corner open. Cover the lid with a kitchen towel to prevent splashes, and pulse until smooth.