These enchiladas are so delicious. I simplified this recipe from the “Tyler’s Ultimate” version, which has you make your own green enchilada sauce out of tomatillos. Someday, when fresh tomatillos are abudant in my suburban DC grocery store, I may attempt that, but in the meantime, store-bought tomatillo salsa works fabulously. These enchiladas have an ideal blend of flavors, and the filling comes out velvety and smooth. I think I have made this dish about 4 times now, which, as I’ve mentioned before, says a lot about the recipe, since at least 4 or 5 of the dinners I cook each week tend to be new recipes. Enjoy!
Green Enchiladas with Roasted Chicken
Adapted from: Tyler Florence, Food Network
½ of a large rotisserie chicken (to make about 2 ½ cups of shredded meat)
1 large poblano pepper, roughly chopped (or, if the poblanos at your store are old and shriveled like mine were last week, you can combine a green bell pepper and half of a large jalapeno as a substitute)
½ large sweet onion, roughly chopped
2 cloves garlic, minced
1 tsp. cumin
¼ cup all-purpose flour
2 ½ cups low-sodium chicken broth
8 small flour tortillas (You can also use corn if you prefer. It’s what the original recipe calls for, but I prefer flour with my chicken or pork and corn with my beef.)
1 jar/tub of your favorite salsa verde or green taco sauce (you’ll need at least 1 ½ cups)
5 oz. shredded Monterey jack or your favorite white Mexican cheese blend
Salt and pepper
Extra-virgin olive oil
1. Pull the chicken into long shreds by hand. Set aside. Preheat the oven to 350 degrees.
2. Heat about 1 Tbsp. olive oil in a large saucepan over medium heat until shimmering. Add the chopped peppers, onions, and garlic. Cook 8-10 minutes on medium, or until the peppers and onions are very soft, but not brown. Add the cumin and stir to combine; cook 1 minute. Sprinkle the flour over the vegetable mixture and cook 1 minute, stirring vigorously.
3. Add the broth in 2 or 3 batches, stirring well to avoid any lumps in the flour. Once well-combined, raise the heat to medium-high and bring the mixture to a rapid simmer. Reduce the heat to medium-low and continue to simmer about 5 minutes, until the mixture has reduced slightly and the sauce is velvety. Turn off the heat and fold in the chicken, stirring to combine. Season with salt and pepper to taste. At this point, the mixture may look a little thinner than other enchilada fillings. However, it will continue to set in the oven, creating an ideal texture.
4. Pour a little salsa into the bottom of a 9 x 13 baking dish and spread evenly. Pour some more salsa into a wide, shallow bowl. To assemble enchiladas, dip a tortilla into the bowl of salsa to coat. Add a line of chicken mixture in the center, and sprinkle a little cheese on top. Place in the pan and roll up so that the seam side is down. Repeat with remaining tortillas. To finish, spoon a little more salsa on top and sprinkle with a bit of additional cheese.
5. Bake uncovered for 30 minutes. Let cool 5 minutes before serving, with sour cream or additional salsa if desired, or just serve as-is!