going green. [roasted green chile-chicken enchiladas]

I hope everyone has recovered from St. Patrick’s Day! My roommate and I celebrated the holiday with Netflix and a homemade green beer–my kind of night. :)

I made these green chile-chicken enchiladas last week and can’t stop thinking about them. The enchiladas were unbelievably flavorful and boy, were they spicy (not complaining, though). I will be making them again soon!

Recipe:

12 tomatillos, husked and rinsed

2 jalapeno peppers, stemmed

1 yellow onion, quartered

Splash white vinegar

Water

1 tsp. ground cumin

1/2 bunch fresh cilantro leaves, coarsely chopped

2 limes, juiced

Salt

3 poblano peppers

1-2 tsp. olive oil

1 onion, sliced

3 cloves garlic, minced

1 1/2 tsp. ground cumin

1/4 cup flour

3 cups chicken stock

2 lbs. poached chicken, cooked then shredded

Leaves from 1/2 bunch fresh cilantro, chopped

Salt and pepper, to taste

12 corn tortillas

1/2 lb. shredded Mexican cheese

Sour cream and Cotija cheese, for garnish

Avocado

Directions:

Preheat oven to 350 degrees.

Put the tomatillos, jalapenos and onion in a large pot with the vinegar and water to cover. Bring to a boil, then reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice and salt, and pulse to combine. Set aside.

Next, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. Skin the peppers; then seed, core, and dice them.Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. 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 with salt and pepper.

Dip a corn tortilla into the tomatillo 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 a 9″ x 13″ baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese.

Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot and garnish with sour cream, Cotija, cilantro, and avocado, if desired.

Recipe from Food Network.

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