About
That's it! This is a big, life-changing moment for us! We're Going-Green Enchiladas! What does that mean? Well, when we get the craving for some soft tortillas that are rolled up with the most delicious chicken filling, we're forever gonna top it with this vibrant, slightly spicy, highly beloved, homemade green enchilada sauce. This is a big deal because once you declare you're Going-Green Enchiladas, you never go back!
Ingredients
- 3 large poblano chiles
- 3 tablespoons olive oil, divided
- 2 cups onion, diced, divided
- 6 cloves garlic, roughly chopped, divided
- 1 cob corn, shucked and kernels cut off, can substitute 1 cup frozen corn, thawed
- 2 cups chicken breast or thighs, boneless and skinless, cooked and diced
- 1 teaspoon cumin
- 3 teaspoons coriander, divided
- salt, to taste
- pepper, to taste
- 3/4 cup cilantro, chopped, divided
- 1 pound tomatillos, husks removed, washed, quartered
- 1/2 jalapeño, diced
- 1/2 cup water
- 1 teaspoon lime juice
- 1 teaspoon sugar
- 8 ounces queso fresco cheese, crumbled
- 8 corn or flour tortillas, fajita-sized, toasted or grilled
Directions
Step 1 -Over a gas burner or in the oven, char each of the poblano chiles on all sides until they are tender.
Step 2 -Transfer the chiles from the heat, wrap them in foil, and let them steam until they have softened, about 10 minutes.
Step 3 -In a large skillet over medium-high heat, add 1 tablespoon of the olive oil and 1 cup of the onions and cook, while stirring until they are tender, about 3-4 minutes.
Step 4 -Reduce the heat to medium. Add 4 of the chopped garlic cloves to the onions and sauté until they are fragrant, about 2 minutes.
Step 5 -Add the corn to the onion mixture. Increase the heat to medium-low and cook, about 5 minutes.
Step 6 -Add the diced chicken, the cumin, 1 teaspoon of the coriander, the salt, and the pepper to the corn mixture and sauté until the meat is warmed through. Turn off the heat.
Step 7 -Transfer the charred poblano chiles from the foil and rinse them under running water.
Step 8 -Rub the charred skin off of each of the poblano chiles and discard the seeds and the stems.
Step 9 -Dice the remaining portion of the poblano chiles. Add 1/2 of the diced poblanos to the chicken mixture and reserve the rest for the sauce.
Step 10 -Sprinkle 1/4 cup of the cilantro over the chicken filling and keep warm.
Step 11 -Preheat the oven to 350 degrees F.
Step 12 -Grease a 9x13-inch baking dish.
Step 13 -In a blender, add the reserved diced poblano chiles, the tomatillos, the remaining onions, the remaining garlic, the jalapeños, the water, the remaining coriander, the salt, the pepper, the remaining olive oil, the lime juice, and the sugar and blend until it is smooth.
Step 14 -In a medium pot over medium heat, add the sauce mixture and bring to a simmer. Cook, about 5-6 minutes.
Step 15 -Turn off the heat and stir the remaining cilantro into the sauce mixture.
Step 16 -Pour 1/4 cup of the green enchilada sauce into the chicken mixture and stir to combine.
Step 17 -Pour just enough of the green enchilada sauce into the bottom of the prepared baking dish to lightly coat it.
Step 18 -Place 2-3 tablespoons of the queso fresco in a line down the center of each of the toasted tortillas and top with 1/3 cup of the chicken mixture.
Step 19 -Tightly roll each of the tortillas up and place them seam-side down in the prepared baking dish.
Step 20 -Surround the sides of the enchiladas with any of the remaining chicken mixture and smother the tops with the remaining green enchilada sauce.
Step 21 -Evenly sprinkle the enchiladas with any of the remaining queso fresco.
Step 22 -Bake the enchiladas until they are warmed through and the queso fresco is melted, about 20-25 minutes.
Step 23 -Serve.
