Zesty Chicken Enchiladas

Dana Gallagher

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Serves 4| Hands-On Time: 35m | Total Time: 55m

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

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.
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.
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.
Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.

By Kate Merker, May 2009

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 813Calories From Fat 54%

Protein 55g
Carbohydrate 38g
Sugar 9g
Fiber 7g
Fat 49g
Sat Fat 24g
Calcium 378mg
Iron 4mg
Sodium 1034mg
Cholesterol 239mg

What does this mean? See Nutrition 101.

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Quick Tip

Tomatillos resemble small green tomatoes with papery outer skins and a delicious tart flavor. Can’t find them? Try a shortcut version of the sauce by mixing a 16-ounce jar of mild green salsa with 1 cup of cream.