Creamy Green Chicken Enchiladas

Recipe from Cooking Con Claudia.

Ingredients:

• 1 rotisserie chicken, breast meat shredded
• 1 lb. Queso Oaxaca, mozzarella cheese, or Monterey jack cheese, shredded
• 1 chile poblano; roasted, and peeled
• 16-20 Corn tortillas
• 15 tomatillos; boiled
• 2 serrano peppers or jalapeños; boiled
• 8 oz. cream cheese at room temp
• 3 garlic cloves
• 1/2 onion
• 1 bunch cilantro
• 1 media crema (small can)
• 1 c. crema Mexicana
• 2 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. oregano
• 1/4 tsp. cumin

Directions:

1. Shred Chicken: Shred rotisserie chicken breasts and set aside.
2. Shred Cheese: Shred cheese and set aside.
3. Roast Poblano: Set oven to broil and roast poblano until it blisters on all sides. Place in a Ziploc bag for a 5-10 minutes, then remove and discard the skin and seeds.
4. Boil Tomatillos and Serrano Peppers: Boil tomatillos and serrano peppers until softened.
5. Fry Corn Tortillas: Heat a skillet over medium heat, then add oil. Once oil is hot, fry tortillas one at a time for a few seconds on each side or until it bubbles. Remove from the oil and repeat the process with remaining tortillas.
6. Assemble Enchiladas: Add chicken and cheese to each tortilla and roll. Repeat. Cover with a cloth until sauce is ready.
7. Prepare Sauce: In a blender add the boiled tomatillos, boiled serrano peppers, roasted poblano, cream cheese, garlic cloves, onion, cilantro, media crema, crema Mexicana, salt, pepper, oregano, and cumin, and blend until smooth.
8. Cook Enchiladas in Sauce: Heat a large pan over medium heat, and once hot, add 1/2 of the sauce and bring to a simmer (may need to do this in 2 pans depending on the size of your pan). Add enchiladas to sauce and cover with remaining sauce; then top with shredded cheese. Cover pan and allow cheese to melt.

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Creamy Green Chicken Enchiladas

Recipe by RC

0.0 from 0 votes

Ingredients

• 1 rotisserie chicken, breast meat shredded

• 1 lb. Queso Oaxaca, mozzarella cheese, or Monterey jack cheese, shredded

• 1 chile poblano; roasted, and peeled

• 16-20 Corn tortillas

• 15 tomatillos; boiled

• 2 serrano peppers or jalapeños; boiled

• 8 oz. cream cheese at room temp

• 3 garlic cloves

• 1/2 onion

• 1 bunch cilantro

• 1 media crema (small can)

• 1 c. crema Mexicana

• 2 tsp. salt

• 1 tsp. pepper

• 1/4 tsp. oregano

• 1/4 tsp. cumin

Directions

• Shred Chicken: Shred rotisserie chicken breasts and set aside.
• Shred Cheese: Shred cheese and set aside.
• Roast Poblano: Set oven to broil and roast poblano until it blisters on all sides. Place in a Ziploc bag for a 5-10 minutes, then remove and discard the skin and seeds.
• Boil Tomatillos and Serrano Peppers: Boil tomatillos and serrano peppers until softened.
• Fry Corn Tortillas: Heat a skillet over medium heat, then add oil. Once oil is hot, fry tortillas one at a time for a few seconds on each side or until it bubbles. Remove from the oil and repeat the process with remaining tortillas.
• Assemble Enchiladas: Add chicken and cheese to each tortilla and roll. Repeat. Cover with a cloth until sauce is ready.
• Prepare Sauce: In a blender add the boiled tomatillos, boiled serrano peppers, roasted poblano, cream cheese, garlic cloves, onion, cilantro, media crema, crema Mexicana, salt, pepper, oregano, and cumin, and blend until smooth.
• Cook Enchiladas in Sauce: Heat a large pan over medium heat, and once hot, add 1/2 of the sauce and bring to a simmer (may need to do this in 2 pans depending on the size of your pan). Add enchiladas to sauce and cover with remaining sauce; then top with shredded cheese. Cover pan and allow cheese to melt.