Chicken and tomatillo enchiladas
Enchiladas filled with chicken and roasted poblano chilies, and topped with homemade roasted poblano sauce. This recipe can be made in advance and heated just before serving.
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 somethingnewfordinner.com.
Cooking tools:
- Blender
- Broiler pan
- Saucepan
- Skillet
- Baking dish
- Plate
- Pan
- Mixing bowl
- Ladle
- Tongs
- Chef's knife
- Cutting board
- Oven
- Stove
- Measuring cup
- Paper bag
- Refrigerator
Ingredients
- 1 1/2 pound boneless, skinless chicken thighs
- 2 onions, divided
- 2 bay leaves
- 5 cloves garlic, separated
- 1 t oregano
- 1 t salt, divided
- 2 pounds tomatillos, husked
- 3 poblano chiles
- 2 jalapeno chiles, or more if you like heat
- 1 bunch cilantro, divided
- 1/2 cup olive oil, approximately
- 1 t cumin
- 12 corn tortillas
- 3 ounces grated queso fresco
- 3 ounces shredded monterey jack cheese
- 1 tomato, chopped
- 2 green onions, sliced
- 1/2 cup Mexican crema or sour cream
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