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Salsa Verde Chicken Enchiladas

Salsa Verde recipe adapted from Tyler Florence and The Flavor Blender.

Servings 16 enchiladas

Ingredients

Salsa Verde

  • 1 lb tomatillos, de-husked and washed
  • 1 poblano pepper
  • 2 jalapeno peppers
  • 4 cloves garlic, wrapped in foil
  • 1 medium white onion
  • 3/4 cup chicken broth
  • 1/2 cup cilantro
  • 2 tsps cumin
  • 3 Tbsp lime juice
  • 1 tsp salt

Chicken Filling

  • 2 lbs chicken breasts
  • 4 Tbsp olive oil, divided use
  • 1 Tbsp paprika
  • 1 Tbsp cumin
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • 16 soft corn tortillas
  • 2 cups shredded Monterey Jack cheese

Fresh Tomato Salsa

  • 2 tomatoes
  • 1/2 medium white onion
  • 1/2 jalapeno
  • 1 Tbsp lime juice
  • 1/2 tsp salt
  • 3 Tbsps cilantro, chopped

Instructions

  1. Make the salsa verde. Place de-husked tomatillos, poblano, jalapeno, and garlic cloves (wrap the garlic cloves in foil to prevent burning) on a baking tray lined with foil. Broil in the oven for 7 minutes. Cut a white onion into quarters. Remove the tray from the oven, add the onions to it, and bake for an additional 7 minutes. 

    2. Place two chicken breasts on a baking sheet and pour two Tbsps of olive oil over top. Stir together spices and sprinkle evenly over top. After the salsa verde ingredients are out of the oven, reduce oven temperature to 350 degrees, and bake chicken for 35-40 minutes. 

    3. Allow tray of broiled tomatillos and peppers to cool, and then de-stem the tomatillos, poblano, and jalapenos, and cut into quarters. For the jalapenos, de-seed them if you want a milder salsa. Leave in the seeds of one jalapeno if you want the salsa to have a kick without being extremely hot. Add all of the ingredients from the tray to a food processor (my NutriBullet was perfect for this), and run until everything is broken down and mixed. Add the remaining ingredients to the food processor and pulse until well-blended.

    4. Make the fresh tomato salsa. Dice tomatoes and onion, and de-seed and finely chop jalapeno. Stir together all ingredients, adding more salt to taste. 

    5. When the chicken is done, allow to cool slightly, and place on a plate. Shred each chicken breast with two forks. 

    6. Spread salsa verde in the bottoms of 2 9x13 baking pans, about 1/4 cup for each. Assemble your enchiladas: Heat the tortillas in the microwave, and then brush them on each side with olive oil. This keeps them from breaking when you roll them. Fill each with a sprinkle of shredded cheese, chicken, and about a Tbsp of each kind of salsa. Roll, and place in the baking pan. When the pans are full, spread more salsa verde over the tops of the enchiladas, and sprinkle generously with cheese. Bake pans at 350 degrees for about 25-30 minutes, until the cheese just starts to lightly brown on top. Top each enchilada off with a little more salsa verde before serving.