Zesty Chicken Enchiladas

Zesty Chicken Enchiladas
Dana Gallagher
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preparation
35
minutes
cooking
55
minutes
Serves 4

Ingredients

1
tablespoon
canola oil
1
pound
tomatillos (papery skins removed), chopped
1
onion (preferably white), chopped
1
poblano pepper, seeded and chopped
2
cloves garlic, chopped
3/4
teaspoon
ground cumin
kosher salt and black pepper
1
cup
heavy cream
1
2- to 2 1/2-pound rotisserie chicken, meat shredded
1
14.5-ounce can diced tomatoes, drained
1 1/4
cups
grated Monterey Jack (5 ounces)
8
6-inch corn tortillas
Pico de Gallo or salsa

Directions

  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
  2. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
  3. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
  4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
Kate Merker
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 54 %
  • Protein 55 g
  • Carbohydrate 38 g
  • Sugar 9 g
  • Fiber 7 g
  • Fat 49 g
  • Sat Fat 24 g
  • Calcium 378 mg
  • Iron 4 mg
  • Sodium 1034 mg
  • Cholesterol 239 mg
What does this mean? See Nutrition 101.

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