Shelby's Green Chicken Enchiladas
Shelby’s Green Chicken Enchiladas are a bold, flavorful twist on a classic, blending tomatillos, jalapeños, and sharp cheddar into a crave-worthy dish.
Equipment
- 8x11 Baking Dish (A 9x13 will also work)
- Blender
- Normal Kitchen Utensils
Ingredients
- 10 Flour Tortillas 8-Inch
- 2 C Chopped Cooked Chicken, Room Temperature 10-12 Oz; A store-bought rotisserie chicken is a great hack here.
- 2 C Grated Cheddar Cheese Preferably Extra Sharp, Roughly 8 Oz.
- 8 Tomatillos
- 3-4 Jalapeños Shelby Likes 3
- 3 Cloves Garlic
- 2 tsp Oregano
- 1 tsp Cumin
- 2 Tbsp Chicken Bouillon
- 1/4 Bunch Cilantro (Optional) for garnish
- 1/4 White or Yellow Onion Plus and (Optional) extra 1/4 for garnish
- 1 Tbsp Vegetable Oil
- 1 C Water
- Salt to Taste
Instructions
- Add the oil to a large skillet and heat over medium-high heat.1 Tbsp Vegetable Oil
- Peel the husks from the tomatillos8 Tomatillos
- Add the whole tomatillos to the hot oil. Fry, turning occasionally, until the tomatillos soften up and begin to dull a bit in color. Don't be afraid to get a little char on them. Roughly 20-25 minutes.
- While the tomatillos fry, cut the tops off the jalapeños and split them in half. Remove the seeds.3-4 Jalapeños
- Once the tomatillos are softened, add the jalapeños in with them. Fry another minute or two until the jalapeños begin to soften.
- Add the cooked vegetables to a blender with the garlic, cumin, oregano, bouillon, water and 1/4 onion. Blend for 20-30 seconds, until smooth. Return this green sauce to the skillet at medium-high heat.3 Cloves Garlic, 2 tsp Oregano, 1 tsp Cumin, 2 Tbsp Chicken Bouillon, 1/4 White or Yellow Onion, 1 C Water
- Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally. Test for salt and turn off the heat.Salt to Taste
- Preheat your oven to 350 degrees.
- While the oven preheats, assemble the enchiladas.
- Divide the grated cheese in half and set one half aside. Use the second half (which is 1 C) for inside the enchiladas.2 C Grated Cheddar Cheese
- Spread roughly 1/2 C of green sauce across the bottom of the baking dish.
- For each enchilada, take a tortilla, dip both sides into the remaining green sauce and place the tortilla flat in the baking dish. Add a tenth of the diced chicken (1/5 C) and a tenth of the allotted cheese on top of the tortilla, forming a line down the center. Roll the tortilla around the chicken and cheese and place the rolled enchilada, seam down, into the baking dish, laying perpendicular to the length of the dish.10 Flour Tortillas, 2 C Chopped Cooked Chicken, Room Temperature
- Repeat the previous step nine more times. You will have to roll the newer enchiladas on top of the previous enchiladas as the baking dish begins to fill up. Just make sure they ultimately form a single layer when all placed in the baking dish.
- Top the enchiladas evenly with the last of the green sauce and the reserved 1 C of cheese.
- Bake uncovered at 350 degrees for 15 minutes, until everything is cooked through and the cheese is melty. Let them rest 5-10 minutes before plating.
- If you are using the (optional) 1/4 onion and/or cilantro for garnish, finely dice them and mix them together. Sprinkle them on top of the enchiladas.1/4 Bunch Cilantro
- Serve right away with Mexican rice and maybe a lime wedge or two.