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Green Chili Enchiladas

I’ve made these twice already. For anyone with leftover rotisserie chicken bits and a food processor or a blender, it takes maybe 5 minutes to prep. While the recipe calls for corn tortillas, I made it the second time with flour (rolling specific enchiladas instead of creating the layered casserole) and it was still amazing, all be slightly chewier.

One key to the recipe is finding a baking dish that perfectly fits the tortillas–because squeezing these tightly together makes sure that the dish stays moist and won’t dry out around the edges. I also ignored the recipe’s lighter suggestion, and used Monterrey jack cheese liberally on top of the tomatillo sauce.

Green Chili Enchilada Casserole
Everyday Food

  • 2 pounds tomatillos (husks removed), washed and coarsely chopped
  • 2 tablespoons vegetable oil
  • 1 white onion, diced small
  • 2 jalapeno, seeded and diced small
  • 3 garlic cloves, minced
  • Coarse salt and ground pepper
  • 12 corn tortillas
  • 2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups)
  • 3 tablespoons sour cream
  • 2 ounces cotija cheese, crumbled (1/2 cup)
  • 1/3 cup chopped fresh cilantro
  1. Preheat oven to 400 degrees. In a blender, purée tomatillos until smooth. In a large skillet, heat oil over medium-high. Add onion and jalapeno and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatillo purée and bring to a boil. Reduce heat and simmer until sauce thickens slightly, 10 minutes. Season with salt and pepper.
  2. Briefly run stack of tortillas under cold water, turning to lightly dampen. Wrap stack in a clean kitchen towel and microwave until pliable, 30 seconds. Fill each tortilla with about 3 tablespoons chicken, fold in half, and arrange in a 9-by-13-inch baking dish, overlapping slightly. Top with tomatillo mixture, cover with foil, and bake until bubbling, 20 to 25 minutes. Let cool 5 minutes before serving.
  3. In a small bowl, whisk together sour cream and 2 tablespoons water. To serve, drizzle casserole with sour cream mixture and sprinkle with cheese and cilantro.
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