Roasted Green Chile-Chicken Enchiladas

Name: Roasted Green Chile-Chicken Enchiladas
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 ripe avocados; 710 milliliters canned chicken stock; 1 leave from 1/2 bunch fresh cilantro, chopped; 12 larges corn tortillas; 59 milliliters all-purpose flour; 1 handful fresh cilantro, finely chopped; 1 bunches fresh cilantro leaves, coarsely chopped; 1 garlic clove, minced; 3 garlic cloves, chopped; 1 teaspoon ground cumin; 2 teaspoons ground cumin; 2 jalapeno peppers, stemmed; 2 limes, juiced; 3 limes, juiced; 4 servings Kosher salt and freshly ground pepper; 227 grams Monterey Jack cheese, shredded; 4 servings Extra-virgin olive oil; 1 onion, quartered; 1 onion, sliced; 3 poblano peppers; 1 red onion, chopped; 1 deli roasted chicken, about 3 pounds, boned, meat shredded; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 2 serrano chiles, sliced thinly; 1 pint sour cream; 12 tomatillos, husked and rinsed; 4 servings Splash white vinegar; 4 servings Water

Roasted Green Chile-Chicken Enchiladas requires approximately 2 hours and 50 minutes from start to finish. This recipe serves 4. One serving contains 1908 calories, 91g of protein, and 136g of fat. Head to the store and pick up avocados, poblano peppers, olive oil, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. This recipe is typical of Mexican cuisine. It works well as a main course.

Instructions

Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes.

Ingredients you will need

Tomatillos

Jalapeno Pepper

Vinegar

Onion

Water

Equipment you will use

Sauce Pan

Drain.

Put the vegetables in a blender, add the cumin, and puree.

Ingredients you will need

Vegetable

Cumin

Equipment you will use

Blender

Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.

Ingredients you will need

Lime Juice

Cilantro

Salt

Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.

Ingredients you will need

Poblano Pepper

Peppers

Chili Pepper

Equipment you will use

Baking Sheet

Stove

Tongs

Heat a 2-count of olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and cook until softened and caramelized, 5 to 7 minutes.

Ingredients you will need

Onion

Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.

Ingredients you will need

Salt And Pepper

Cilantro

Whole Chicken

Peppers

Garlic

Cumin

All Purpose Flour

Stock

Equipment you will use

Frying Pan

To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Salsa

Roll

Dip

Equipment you will use

Cutting Board

Baking Pan

Spatula

Oven

Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese.

Ingredients you will need

Cheese

Salsa

Bake uncovered for about 30 minutes until bubbly and cracked on top.

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Oven

Serve hot with the guacamole and sour cream.

Ingredients you will need

Sour Cream

Guacamole

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky.

Ingredients you will need

Avocado

Equipment you will use

Mixing Bowl

Add the remaining ingredients, and fold everything together to gently mix.

Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Ingredients you will need

Guacamole

Wrap

Equipment you will use

Plastic Wrap

Equipment

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Totus Tuus Cava. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 18 dollars per bottle.