Description
Chicken enchiladas are the bomb! And I especially love them with a green chili sauce. There is just something about the combination of moist and seasoned shredded chicken, corn tortillas, green chili, and a bunch of cheese.
Ingredients
- FOR THE SAUCE:
- 1 pound Anaheim Chilis (about 6)
- 1 cup Chopped Onion
- 1 clove Garlic, Chopped
- 3 cups Reserved Broth From Cooking Chicken Breasts
- 2 Tablespoons Flour
- Salt
- FOR THE ENCHILADAS:
- 4 Tablespoons Olive Oil
- 1 cup Onion, Chopped
- 2 cloves Garlic, Minced
- 3 cups Cooked Chicken Breast Meat, Shredded
- Salt And Pepper
- ¾ cups Chopped Cilantro
- 10 Corn Tortillas
- 10 Tablespoons Sour Cream
- 1 cup Shredded Monterey Jack Cheese
Preparation
Move a rack to the top position in the oven and turn oven on to broil. Line a shallow roasting pan with tin foil and lay chilis side by side on the foil. Place roasting pan on the top rack and broil chilis until most of the skin is charred and blistered (about 4 minutes), then flip and char the other side.
Remove pan from oven and fold foil over to create a closed pocket over chilis. Crimp sides and allow chilis to steam in the foil pocket for 5–10 minutes. This step will finish cooking chilis in their own steam and make it easier to peel off the skins.
While chilis are steaming, prepare the enchilada filling. Heat a skillet over medium heat. Add olive oil, onion, garlic, and chicken. Stir well to incorporate and sauté just until onions begin to soften and mixture is fragrant. Add salt and fresh cracked pepper to taste. Remove pan from stove and stir in chopped cilantro.
Open tin foil pocket and peel skin off all chilis and remove stem caps. Leave ribs and seeds for a mild hint of spice. The chilis will be quite warm, so be careful not to burn your fingers.
To finish the sauce, drop peeled chilis, onion, garlic and broth into a blender. Mix on low until ingredients are blended into a smooth sauce. Add flour and mix again until fully incorporated. Taste for salt and adjust as needed.
Preheat oven to 400°F.
To assemble enchiladas, place a tortilla on a flat surface, Drop a generous tablespoon of sour cream on the edge of a tortilla. Using the back of the tablespoon, spread the sour cream evenly though the center only of the tortilla to the other edge. On the center path of the sour cream, evenly spread 2 to 3 tablespoons of the prepared chicken. Then roll tortilla around the filling and place seam side down in a large baking dish that has been prepared with a little cooking spray. Repeat until all tortillas and chicken have been used and baking dish is full.
Pour chili sauce evenly over enchiladas and top with shredded cheese. Bake in center rack for 15–20 minutes or until sauce is bubbly and cheese is fully melted and starting to caramelize.
Note: I prefer to use raw tortillas. I toast them on a hot skillet and keep them in a tortilla warmer, so they stay warm and pliable. If using ready-made tortillas, you can warm them in a skillet in the same way or dip them in the enchilada sauce before assembling to make them more pliable.
