Delicious, cheesy, spicy, tangy enchiladas that are not only easy to make, but scrumptious.

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.

  • Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.

  • Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.

  • Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.

  • Remove chicken from the water in the pot and shred using a fork.

  • Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.

  • Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.

  • Bake in the preheated oven until cheese starts to brown, about 20 minutes.

Nutrition Facts

476 calories; protein 26.6g; carbohydrates 21.5g; fat 32g; cholesterol 100.4mg; sodium 454mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/29/2019
Changed this one up just a little and used twice the cheese and had enough chicken to double the numbers of tortillas. Made a little extra sauce. Finely chopped a medium onion and mixed it in withe the cheese. Put half the cheese inside the enchiladas and the other half on top. Would have given it the fifth star but I used the lime and I m not that big a lime fan. Will make it again (without the lime). Read More
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