Cooked - Green Chicken Enchiladas With Roasted Tomatillo Salsa

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Green Chicken Enchiladas With Roasted Tomatillo Salsa

1.0

1 ½ lbs tomatillos, husked and rinsed

1 yellow onion, quartered

4 garlic cloves

1 jalapeño (remove seeds and membrane for mild, keep for heat)

2 tsp cumin

1 ½ tsp kosher salt

½ tsp sugar

½ cup fresh cilantro leaves

Juice of 1 lime

2-3 Tbsp olive or avocado oil

½ medium onion, chopped

4 garlic cloves (or 4 frozen cubes)

1 ½ tsp ground cumin

⅓ cup flour (or GF: 3 Tbsp cornstarch + ¼ cup water)

2 cups chicken broth

1 rotisserie chicken, shredded (or 2-3 breasts, ~3-4 cups)

⅓ cup chopped cilantro

8-10 soft taco-size tortillas (corn or flour, but I like flour)

½ lb Monterey Jack, shredded

Preheat oven to 400°F. Roast tomatillos, onion, garlic, and jalapeño 15–20 min until browned.
Add roasted veggies, cumin, salt, sugar, cilantro, and lime juice to blender. Blend mostly smooth. Taste and adjust.
Heat oil in saucepan. Sauté onion 5–7 min. Add garlic and cumin; cook 1 min. Stir in flour; cook 1 more min. Gradually whisk in chicken stock until smooth, whisking out any lumps (or add cornstarch slurry here). Cook until slightly thickened. Remove from heat; stir in ½ salsa, chicken, and cilantro.
Spray 9x13 dish. Spread thin salsa layer. Dip tortillas in salsa, fill with ⅓ cup chicken and cheese, roll, and place seam-side down. Top with remaining salsa and cheese.
Bake at 400°F for 20–25 min, until bubbly and golden.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Enchiladas

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 40 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...