Green Enchiladas with Chicken

Name: Green Enchiladas with Chicken
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 5 to 6 servings
Ingredients: Two 6-ounce boneless, skinless chicken breasts, trimmed; 1/2 cup kosher salt; 1 bay leaf; 1 pound tomatillos, sliced in half; 3 to 4 sprigs fresh cilantro; 2 jalapenos, seeded and sliced; 2 garlic cloves; 1 lime, sliced in half; 1 large white onion, roughly chopped; 1 teaspoon coriander; 1 teaspoon cumin; 1 teaspoon salt; 1/2 teaspoon granulated sugar; 12 corn tortillas; 1 cup shredded white Cheddar; 1 cup shredded Monterey Jack cheese; 1/2 cup crumbled queso fresco; 3 to 4 scallions, sliced; 2 to 3 radishes, sliced and diced

Recipe courtesy of Haylie Duff

Watch how to make this recipe.

Green Enchiladas with Chicken

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Level: Intermediate
Yield: 5 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

410

Total Fat

19

Saturated Fat

10

Carbohydrates

32

Dietary Fiber

6

Sugar

6

Protein

29

Cholesterol

87

Sodium

671

Total: 1 hr 25 min
Active: 35 min

Level: Intermediate
Yield: 5 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

410

Total Fat

19

Saturated Fat

10

Carbohydrates

32

Dietary Fiber

6

Sugar

6

Protein

29

Cholesterol

87

Sodium

671

Total: 1 hr 25 min
Active: 35 min

Ingredients

Poached Chicken:

Two 6-ounce boneless, skinless chicken breasts, trimmed

1/2 cup kosher salt

1 bay leaf

Green Sauce:

1 pound tomatillos, sliced in half

3 to 4 sprigs fresh cilantro

2 jalapenos, seeded and sliced

2 garlic cloves

1 lime, sliced in half

1 large white onion, roughly chopped

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon granulated sugar

Enchiladas:

12 corn tortillas

1 cup shredded white Cheddar

1 cup shredded Monterey Jack cheese

1/2 cup crumbled queso fresco

3 to 4 scallions, sliced

2 to 3 radishes, sliced and diced

Directions

For the poached chicken: Add 8 cups water, the chicken, salt and bay leaf to a large saucepan and bring to a boil. Reduce the heat to low, cover and cook for 10 to 12 minutes. Remove the chicken from the water and let sit until cool enough to handle. Shred or slice the chicken thinly and set aside.
For the green sauce: Preheat the oven to 450 degrees F.
Place the tomatillos, cilantro sprigs, jalapenos, garlic, lime and white onions on a baking sheet and roast until the tomatillos pierce easily with a fork, 15 to 20 minutes. Transfer the roasted ingredients, except for the lime, to a blender. Squeeze the juice from the roasted lime into the blender and discard the rinds. Add the coriander, cumin, salt and sugar and blend until the sauce is smooth. If the sauce is too thick, add 1/2 cup of water at a time until the desired consistency is reached. Set aside.
Reduce the oven temperature to 375 degrees F.
For the enchiladas: To assemble, pour 1 cup of the green sauce on the bottom of a 9-by-13-inch baking dish.
On a work surface, fill a tortilla with some of the poached chicken and about 2 tablespoons total of the Cheddar and Monterey Jack. Roll the tortilla like a cigar and lay in the baking dish seam-side down on top of the sauce. Continue filling and rolling the tortillas until the dish is full. Pour the remaining sauce on top of the rolled tortillas. Cover with the remaining shredded Cheddar and Monterey Jack and the queso fresco.
Bake until the cheese is bubbling and melted, 15 to 20 minutes. Garnish with scallions and radishes.

Green Enchiladas with Chicken

Green Enchiladas with Chicken

Poached Chicken:

Green Sauce:

Enchiladas:

Categories: