Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups); 1 yellow chile (guero); 6 6-inchs (6-inch) corn tortillas; 118 milliliters fresh cilantro leaves, loosely packed; 2 cloves garlic; 118 milliliters Mexican crema or sour cream; 237 milliliters shredded Monterey Jack cheese; 6 servings Salt and freshly ground black pepper; 1 serrano chile; 9 tomatillos, husked and rinsed; 59 milliliters vegetable oil; 1 mediums white onion

The recipe Chicken Enchiladas is ready in about 1 hour and 5 minutes and is definitely an amazing gluten free option for lovers of Mexican food. One serving contains 308 calories, 16g of protein, and 20g of fat. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of garlic, cilantro leaves, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. Several people really liked this main course.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes.

Ingredients you will need

Tomatillos

Chili Pepper

Olives

Onion

Water

Equipment you will use

Sauce Pan

Transfer the tomatillos, onion and chiles to a blender.

Ingredients you will need

Tomatillos

Chili Pepper

Onion

Equipment you will use

Blender

Add the garlic and cilantro and blend until smooth. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cilantro

Garlic

Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Transfer to paper towels to drain.

Equipment you will use

Paper Towels

Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar.

Ingredients you will need

Shredded Chicken

Tortilla

Roll

Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish.

Ingredients you will need

Sauce

Equipment you will use

Glass Baking Pan

Pour the remaining sauce over the enchiladas.

Ingredients you will need

Sauce

Drizzle with the Mexican crema and sprinkle the cheese all over.

Ingredients you will need

Mexican Crema

Cheese

Bake until the cheese melts and starts to brown in spots, about 30 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Serve immediately.

Equipment

Ingredients

Servings:

store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)1

yellow chile (guero)66-inchs

(6-inch) corn tortillas 118milliliters

fresh cilantro leaves, loosely packed 2cloves

garlic 118milliliters

Mexican crema or sour cream 237milliliters

shredded Monterey Jack cheese 6servings

Salt and freshly ground black pepper 1

serrano chile 9

tomatillos, husked and rinsed 59milliliters

vegetable oil 1mediums

white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.