Enchiladas Verdes

Name: Enchiladas Verdes
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/2 lb. tomatillos (about 4), halved; 2 cloves garlic (in their skins); 1 large onion, cut into 1-inch thick wedges; 1 large poblano, halved, seeds discarded; 1 jalapeño, halved, seeds discarded; 1 tbsp. olive oil; 7 tbsp. fresh lime juice; 4 c. fresh cilantro; 8 corn tortillas; 3 c. shredded rotisserie chicken; 2 scallions, thinly sliced; 1 1/2 c. Monterey Jack cheese, coarsely grated; 1 small red onion, thinly sliced

By The Good Housekeeping Test KitchenPublished: Dec 21, 2018

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Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

500

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Warm up with this cheesy chicken bake.

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Ingredients

For Salsa Verde

1/2 lb.
tomatillos (about 4), halved
2
cloves garlic (in their skins)
1
large onion, cut into 1-inch thick wedges
1
large poblano, halved, seeds discarded
1
jalapeño, halved, seeds discarded
1 Tbsp.
olive oil
7 Tbsp.
fresh lime juice
4 cups
fresh cilantro
8
corn tortillas
3 cups
shredded rotisserie chicken
2
scallions, thinly sliced
1 1/2 cups
Monterey Jack cheese, coarsely grated
1
small red onion, thinly sliced

Directions

1. Step 1Heat broiler. On a large rimmed baking sheet toss tomatillos, garlic, onion, poblano, and jalapeño with oil and ½ tsp each salt and pepper. Broil, rotating pan every 5 minutes until the vegetables are tender and charred, 15 minutes total. Reduce temp to 425F.
2. Step 2Discard skins from poblano and garlic and transfer all vegetables to a blender. Add 3 Tbsp lime juice, 3 cups cilantro, and ½ tsp salt and puree until smooth.
3. Step 3In a bowl, toss chicken with scallion and 2 Tbsp lime juice. Fold in ½ cup cilantro and 1 cup cheese.
4. Step 4Spread 1/2 cup salsa in a 13 x 9-inch baking dish and transfer the rest to a bowl. Working with one tortilla at a time, dip in salsa then fill about 1/2 cup chicken mixture. Roll the chicken mixture in the tortillas and place seam-side down in the dish. Repeat.
5. Step 5Top with the remaining salsa and sprinkle with cheese. Bake until beginning to brown, 8 to 10 minutes.
6. Step 6Meanwhile, in a small bowl, toss the red onion, remaining 2 Tbsp lime juice, and pinch each salt and pepper. Serve over enchiladas and top with cilantro, if desired.

Tip: Line a baking sheet with plastic. Prepare enchiladas, placing on top of the plastic, but do not bake. Freeze until firm. Pop out of the dish, wrap in plastic, and freeze for up to 2 months. When ready to serve, unwrap and pop back into the baking dish and let thaw overnight. Bake, covered at 425F for 20 minutes, then uncover and continue cooking as directed.

Nutritional Information (per serving): About 500 calories, 32 g fat (11 g saturated), 30 g protein, 1,215 mg sodium, 39 g carb, 6 g fiber

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