Chicken enchiladas w/ salsa verde
Chicken Salsa Poblano
Last updated 6/12/2012 1:13:46 AM. Recipe ID 42347. Report a problem with this recipe.
Title: Chicken enchiladas w/ salsa verde
Categories: Main dishes, Poblano, Serrano, Chicken
Yield: 6 Servings
2 lb Tomatillos; husks Removed
1 lb Poblano peppers
1/2 c Pumpkin kernels; roasted
4 Cloves Garlic
1/3 c Fresh Cilantro; chopped,
2 c Chicken broth
2 Fresh Serrano Chiles;
-chopped (up to 4)
1 Whole Red Onion
15 Corn Tortillas; Cut in half
3 c Chicken; shredded & cooked
3 c Jack cheese; shredded
1 c Sour Cream
1. Rinse tomatillos. Place tomatillos and poblanos in a 10- by 15 inch
baking pan. Broil 4 to 6 inches from heat, turning as needed, until
blackened all over, about 20 min. total. When cool enough to handle,
pull off and discard poblano peels, stems, seeds, and veins.
2. In a blender of food Processor, whirl ( in batches if necessary)
tomatillos, poblanos, pumpkin seeds, garlic, cilantro, and broth until
smooth. Add Serranos and puree.
3. Meanwhile, peel onion and cut 3 or 4 thin slices from the center.
Seperate slices into rings and wrap artight. Finely chop remaining
4. Spread 1 cup chili sauce over the bottom of a shallow 3-quart
casserole (about 10-12 in). Cover sauce with 1/3 of the tortillas,
overlapping. Scatter 1/2 of the chicken, 1/2 of the chopped red
onion, and 1 cup of the cheese over the tortillas. Spoon 1 cup chili
sauce over cheese. Cover completely with another 1/3 of the
tortillas. Scatter remaining chicken, onions and 1 cup cheese over
tortillas; moisten evenly with 1 cup chili sauce. cover with
remaining tortillas, then coat tortillas evenly with remaining sauce.
5. Bake in a 400 F. oven until sauce is bubbling at edges, about 15
minutes. Sprinkle remaining cheese on enchiladas and bake until it
melts, 2 to 3 minutes.
6. Scatter red onion rings over enchiladas and garnish with ciantro
sprigs. Cut into rectangles and serve with a wide spatula. Add salt
and sour cream to taste.
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