Green Enchiladas (Enchiladas Verde) Recipe

Ingredients

Enchilada Filling

• 3 large poblano chiles (divided - save half for the sauce)
• 1 tablespoon olive oil
• 1 cup onion, diced
• 4 cloves garlic, rough chopped
• 1 cup corn kernels (fresh or frozen)
• 2 cups cooked chicken breast or thighs (or sub 1 can black beans for vegetarian)
• 1 teaspoon cumin
• 1 teaspoon coriander
• salt and pepper to taste
• 8 ounces crumbled queso fresco cheese
• 0.25 cup cilantro
• 8 6-inch corn/flour tortillas

Green Enchilada Sauce

• 1 pound tomatillos, husks removed and quartered (leave raw)
• 1 cup diced white onion
• 2 cloves garlic
• 0.5 jalapeno (optional)
• 0.5 cup water
• 2 teaspoons coriander
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 2 tablespoons olive oil
• 1 teaspoon lime juice
• 1 teaspoon sugar
• 0.5 cup cilantro, chopped

Instructions

Prepare the Poblanos

1. Char all sides of the 3 poblano chilis over a gas burner or roast them in an oven. Once nicely charred or tender, wrap in foil or a paper bag and let steam for 10 minutes until softened.
2. Remove poblano chilies from the foil and rinse under running water, rubbing the charred skin off with your fingers. Remove seeds and stem. Dice the chilies and set aside half for the filling and half for the sauce.

Make the Filling

1. In a large skillet, heat 1 tablespoon oil over medium-high heat and add the onion. Stir for 3 to 4 minutes until tender, then turn the heat down to medium and add garlic.
2. Saute 2 minutes until fragrant. Add the corn, turn heat to medium-low and continue cooking 5 more minutes.
3. Add diced chicken or black beans and season with salt, pepper, cumin, and coriander, sautéing until warmed through. Turn heat off.
4. Add half of the diced poblanos and the cilantro to the filling and set aside.

Make the Green Enchilada Sauce

1. Preheat oven to 350°F.
2. To a blender, add the remaining roasted poblano, raw tomatillos, onion, garlic, jalapeno, water, coriander, salt, pepper, olive oil, lime juice, and sugar. Blend until smooth.
3. Pour into a medium pot and bring to a simmer over medium heat. Simmer 5-6 minutes. Turn heat off and stir in chopped cilantro.
4. Mix 1/4 cup of the green sauce into the filling.

Assemble and Bake

1. Toast the tortillas over a stovetop gas burner, in the oven, on a grill, or in a microwave until they become pliable. Wrap in a towel to keep warm.
2. In a large 9x13 greased baking dish, pour just enough verde sauce to lightly coat the bottom.
3. On a warm tortilla, place 2-3 tablespoons cheese in a line down the center. Top with 1/3 cup of filling. Roll tightly, placing seam side down in the baking dish. Continue until you have 8 enchiladas.
4. Add any remaining filling around the sides. Smother the tops with the remaining poblano sauce and sprinkle with the remaining cheese.
5. Bake uncovered for 20-25 minutes, or until warmed through and cheese is melty.
6. Serve with a dollop of sour cream, fresh cilantro, and hot sauce.

Notes

• You can substitute 1 can of drained black beans for the chicken to make this vegetarian.
• Use shredded Mexican cheese blend or vegan cheese as alternatives to queso fresco.
• Rotisserie chicken works great for a quick weeknight version.
• The green sauce can be made ahead and stored in the refrigerator for up to 5 days.