Green Chile Chicken Enchiladas
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Keywords
- Main Courses
- Mexican
- Latin America & Caribbean
- Chicken
- Cheese
- Poultry
- Eggs & Dairy
- Make Ahead
- ATK Staff Pick
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Blender
- Baking sheet
- Aluminum foil
- Oven
- Baking dish
- Microwave
- Mixing bowl
- Kitchen towel
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Serving bowl
- Plate
Ingredients
- 1 (28-ounce) can whole tomatillos, drained
- 3 poblano chiles, stemmed, halved, and seeded
- 1 onion, cut into 8 wedges through root end
- 1 jalapeño chile, stemmed, halved, and seeded
- 5 garlic cloves, peeled
- 1 tablespoon vegetable oil
- 1/4 cup water
- 1/4 cup coarsely chopped fresh cilantro leaves and stems
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon table salt
- 1 teaspoon pepper
- 1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
- 12 ounces sharp cheddar cheese, shredded (3 cups), divided
- 12 (6-inch) corn tortillas
- 1 tablespoon chopped fresh cilantro
- Sour cream
- Lime wedge
- Avocado
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