Best Chicken Enchiladas
From scratch green chile enchilada sauce makes this the best ever chicken enchiladas.
Foto: I Am a Food Blog — Stephanie
Ingredients
- 1 lb tomatillos (paper skins removed)
- 4 Anaheim chiles (or Hatch, when you can get them)
- 1/4 medium onion (roughly chopped)
- 6 cloves garlic
- 1 cup fresh cilantro (roughly chopped)
- 1 tsp dried oregano (Mexican preferred)
- 1/2 tsp ground cumin
- 4 cups cooked shredded chicken
- 2 cups shredded cheese (of choice, divided)
- 18 -20 small corn or flour tortillas (or 8-10 big ones)
- fresh cilantro (chopped, optional, to serve)
- lime wedges (optional, to serve)
- hot sauce (optional, to serve)
Steps
-
Make the enchilada sauce: set the oven to broil. Wash and dry the tomatillos and chiles. Toss with a bit of oil and toast on a foil lined baking sheet until charred, flipping once, about 15-20 minutes.
-
When the tomatillos and chiles are done, remove the tomatillos from the baking sheet, placing in a blender. Carefully wrap the foil up around the peppers so they are in a little package so they can steam. Let steam for 10 minutes and then peel off the skins and remove the stems and seeds. Add the peppers to the blender, along with the onion, garlic, cilantro, oregano, and cumin. Blend until finely chopped. Taste and season with salt.Set the oven to 375°F and lightly oil or use non-stick spray on a baking dish.
-
Add 2 cups of the green enchilada sauce to a bowl with the shredded chicken and 1 cup of cheese. Mix well, and season with salt and pepper to taste. Lay a tortilla flat (warm them up in the microwave briefly if they need to be more pliable) then spoon on some filling in the center. Roll up tightly and place seam side down into the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
-
Top generously with the remaining enchilada sauce and cheese. Bake in the oven until cheese is melted and bubbly, 20-30 minutes. Top with cilantro and serve with hot sauce and lime.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (15% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| tomatillos | 1 lb | Rp 12.000/kg | Rp 1.200 |
| Anaheim chiles | 4 | - | - |
| onion | 0.25 medium | - | - |
| garlic | 6 cloves | - | - |
| fresh cilantro | 1 cup | - | - |
| dried oregano | 1 tsp | - | - |
| ground cumin | 0.5 tsp | Rp 70.000/kg | Rp 175 |
| cooked shredded chicken | 4 cups | - | - |
| shredded cheese | 2 cups | - | - |
| -20 small corn or flour tortillas | 18 | - | - |
| fresh cilantro | - | - | - |
| lime wedges | - | - | - |
| hot sauce | - | - | - |
*Estimated market prices, may vary by region
Loading comments...