green chile chicken enchiladas

Behold!  A recipe I can call my own.  (Which may or may not undergo additional tweaking in the future.)  

I like to roast my own green chiles under the oven broiler, but you can also purchase canned green chiles in the Mexican food aisle.  I used 2 Pasilla peppers in my last batch and the level of heat was great for us.  Bump it down to 1 for less spice, or add a roasted jalapeno for even more!

Check out my easy technique for warming the corn tortillas to achieve the perfect texture that isn't prone to tearing.  This recipe stacks the tortillas, but rolling them is also an option.
  • 2 Anaheim or Pasilla chile peppers
  • 1 lb. tomatillos
  • 1 c. chicken broth
  • 1 can cream of mushroom soup
  • 1/2 c. onion, chopped
  • 2 cloves garlic, minced
  • 1/3 c. cilantro
  • 1 pre-cooked rotisserie chicken, meat removed and shredded
  • 2 c. shredded Mexican cheese blend (approximately)
  • 18 corn tortillas
  • vegetable oil
Broil chile peppers on a baking sheet in the oven, turning occasionally, until blackened on all sides.  Place chiles in a bowl covered with plastic wrap or aluminum foil.

Reduce oven temperature to 350 degrees.  Remove husks from tomatillos and halve or quarter depending on their size.  Bake for 10-15 minutes until tender.  Raise oven temperature to 400 degrees after removing tomatillos.

Peel skin off of cooled chile peppers, de-seed, and roughly chop.

Combine chicken broth, mushroom soup, chile peppers, tomatillos, onion, garlic, and cilantro in blender.  Blend until smooth.  Transfer to a large frying pan and warm over medium-low heat.

Grease a 9x9 inch baking dish with vegetable oil.  Ladle some of the warmed sauce in and spread to cover the bottom of the dish.

Brush vegetable oil lightly on both sides of 6 corn tortillas.  Stack on a microwaveable plate and microwave for 10 minutes, until warm and pliable.  Carefully arrange the tortillas on top of the sauce so the bottom is again covered.  Spread more sauce on top of the tortillas.

Layer 1/2 of the shredded chicken on top, followed by 1/3 of the shredded cheese.  Continue layering with sauce, 6 more warmed tortillas, sauce, the rest of the chicken, 1/3 of the cheese, sauce, the remaining tortillas, and then finish with one more layer of sauce and then the rest of the cheese.  Saucy layers are a good idea because they'll dry out a bit while baking, but this recipe will probably yield a bit more sauce than you need.

Bake covered in the 400 degree oven for 15 minutes.  Remove cover and bake for an additional 10 minutes.  Turn the oven to its broiler setting and cook until the cheese is nicely browned.  Yum.  The leftovers are even better.

1 comment:

  1. These look really good!! I am going to have to try this recipe.