Saturday, February 28, 2015

Mean Green Chicken Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins


  • 2 chicken breasts, cooked and shredded (or chopped in food processor)
  • 1/4 cup fresh cilantro, chopped
  • 1 cup grated manchego cheese (cheddar, mexican mix or any cheese you like something mild to balance the spice)
  • 12 corn tortillas (steam first for easy rolling)
  • 12 flour tortillas
  • 1 onion, chopped medium size
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 4 tomatillos
  • 2 -4 jalapeno peppers, seeded (depending on heat lvl)
  • 2 cups whipping cream
  • 1 cup chicken broth (try using low sodium)
  • 1 bay leaf
  • 1 teaspoon cumin
  • 2 teaspoons sea salt
  • 2 teaspoons sea salt
  • 2 garlic cloves
  • 1 lime, juice of
  • sour cream
  • olive, if desired


  • 1 saute onion and 1 clove of garlic with cumin in olive oil or butter just until onions are translucent. transfer to bowl with chicken add cilantro,and 1/4 cup cheese. fold together.
  • 2 place tomatillos and jalepenos and 1 cup chicken stock to cover in a saucepan. add last garlic, bay leaf,1 tsp cumin. simmer until tomatillos are soft.
  • 3 puree chicken stock, tomatillos, jalepenos and garlic in blender or food processor. add lime juice, and heavy cream and puree about 10 seconds.
  • 4 in a saucepan over medium heat stir pureed mixture and the remaining cream. simmer for about 10 minutes (until slightly thickened) add more salt to taste if needed and remove from heat.
  • 5 assemble enchiladas. place about 2 tablespoon of shredded chicken mixture just off center in each tortilla and roll up. ladle some sauce on bottom of baking dish and place enchiladas open side down. ladle the green cream sauce over the enchiladas. sprinkle with the grated cheese and bake in 400 degree oven about 15 minutes until heated through. run enchiladas under the broiler to lightly brown the cheese.

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