Chicken Enchiladas with Salsa Verde

Name: Chicken Enchiladas with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 710 milliliters shredded skinned cooked chicken; 473 milliliters chicken broth; 79 milliliters lightly packed chopped fresh cilantro; 1 sprig Cilantro; 15 corn tortillas (6 to 7 in.), cut in half; 4 cloves garlic; 680 grams cups shredded jack cheese; 454 grams poblano chilies; 118 milliliters salted roasted or raw shelled pumpkin seeds; 340 grams red onion; 6 servings Salt; 2 to 4 fresh serrano chilies (1/2 to 1 oz. total), stemmed, seeded, deveined, and chopped; 6 servings Sour cream; 907 grams tomatillos, husks removed

Chicken Enchiladas with Salsa Verde might be just the main course you are searching for. This recipe serves 6. This recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains about 47g of protein, 52g of fat, and a total of 838 calories. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. A mixture of skinned chicken, salt, pumpkin seeds, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pumpkin seeds you could follow this main course with the Pumpkin Bark as a dessert.

Instructions

Rinse tomatillos.

Ingredients you will need

Tomatillos

Place tomatillos and poblanos in a 10- by 15-inch rimmed pan. Broil 4 to 6 inches from heat, turning as needed, until tomatillos and poblanos are blackened all over, about 20 minutes total. Set aside as charred. When cool enough to handle, pull off and discard poblano peels, stems, seeds, and veins.

Ingredients you will need

Tomatillos

Poblano Pepper

Seeds

Equipment you will use

Frying Pan

In a blender or food processor, whirl (in batches if necessary) tomatillos, poblanos, pumpkin seeds, garlic, cilantro, and broth until chili sauce is smoothly pured.

Ingredients you will need

Pumpkin Seeds

Chili Sauce

Tomatillos

Cilantro

Poblano Pepper

Garlic

Broth

Equipment you will use

Food Processor

Blender

Add serranos to taste and whirl to pure.

Meanwhile, peel onion and cut 3 or 4 thin slices from the center. Separate slices into rings and wrap airtight. Finely chop remaining onion.

Ingredients you will need

Onion

Wrap

Spread 1 cup chili sauce over the bottom of a shallow 3-quart casserole (about 10 by 12 in.). Cover sauce with 1/3 of the tortillas, overlapping them. Scatter 1/2 the chicken, 1/2 the chopped red onion, and 1 cup cheese over tortillas. Spoon 1 cup chili sauce over cheese. Cover completely with another 1/3 of the tortillas. Scatter remaining chicken, remaining onion, and 1 cup cheese over tortillas; moisten evenly with 1 cup chili sauce. Cover with remaining tortillas, then coat tortillas evenly with remaining sauce.

Ingredients you will need

Chili Sauce

Red Onion

Tortilla

Whole Chicken

Cheese

Sauce

Onion

Bake in a 400 oven until sauce is bubbling at edges of casserole, about 15 minutes.

Ingredients you will need

Sauce

Equipment you will use

Oven

Sprinkle remaining cheese on enchiladas and bake until it melts, 2 to 3 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Scatter red onion rings over enchiladas and garnish with cilantro sprigs.

Ingredients you will need

Red Onion

Cilantro

Cut into rectangles and serve with a wide spatula.

Equipment you will use

Spatula

Add salt and sour cream to taste.

Ingredients you will need

Sour Cream

Salt

Equipment

Ingredients

Servings:

710milliliters

shredded skinned cooked chicken 473milliliters

chicken broth 79milliliters

lightly packed chopped fresh cilantro 1sprig

Cilantro 15

corn tortillas (6 to 7 in.), cut in half 4cloves

garlic 680grams

cups shredded jack cheese 454grams

poblano chilies 118milliliters

salted roasted or raw shelled pumpkin seeds 340grams

red onion 6servings

Salt 2

to 4 fresh serrano chilies (1/2 to 1 oz. total), stemmed, seeded, deveined, and chopped 6servings

Sour cream 907grams

tomatillos, husks removed

Recommended wine: Riesling, Sparkling Rose, Pinot Noir

Mexican works really well with Riesling, Sparkling rosé, and Pinot Noir. 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 Domaine LeSeurre Dry Cuvee Classique Riesling. It has 4.8 out of 5 stars and a bottle costs about 23 dollars.

Domaine LeSeurre Dry Cuvee Classique Riesling

Domaine LeSeurre's Riesling juice is fermented 100% in stainless tanks. While on its lees, the wine is hand-stirred (bâtonnage sur lies) once per month, for 11 months. This process develops an additional complexity of flavors and aromas. This dry Riesling has scents of citrus blossoms and lemon zest, layered on the palate with hints of pear.This Riesling pairs well with trout amandine, raw oysters and is a lovely aperitif.