Chili Verde Chicken Enchiladas

I love three day weekends! Our weekend was the perfect combo of relaxing and working around the house. Big updates in the nursery included a new light fixture.

On the food front — baby m was craving Mexican food for the last week so we indulged in semi- healthy chicken enchiladas Sunday night. The picture doesn’t do it justice, but these were seriously delicious! Too good not to share.

Chicken Enchiladas
Adapted from Against All Grain


Ingredients

For the Chicken
1 lb chicken breast (I used shredded roasted chicken)
2 tbsp oil olive
1/4 yellow onion, finely chopped
1 garlic clove, chopped
1 tsp salt

For the Sauce
1.5 lbs tomatillos
1 serrano chili
1 sm poblano chili
3 garlic cloves, chopped
1/8 cup butter
1 tbsp salt
1/4 cup cilantro (optional)

For the Enchiladas
2 tbsp oil olive
1 cup shredded cheese (I used Tillamook Mexican blend)
8-10 tortillas
sour cream (for garnish)
Avocado (for garnish)
Queso Fresco (for garnish)


Directions


For the Chicken
Heat 2 tbsp oil in skillet. Saute onions and garlic until soft. Add shredded chicken and season with 1 tsp salt. Stir and set aside until sauce is finished.

For the Sauce
In a saucepan, combine tomatillos and serrano chili with enough water to cover. Bring to a boil over medium-high heat, and cook for 15 minutes.

Roast the poblano chili under the boiler and turn until all sides are blackened. Remove from oven and place in a plastic bag for 15 minutes (the steam helps remove the skin). Remove the chili from the bag and peel the skin off. Cut it in half, and remove all the seeds. Place in a food processor.

Drain the tomatillos, garlic, and chili and add to a the food processor along with the cilantro. Process until smooth.

Heat oil in the sauce pan until hot. Quickly add tomatillo sauce, string constantly, until the sauce bubbles. Reduce heat to low and cook about 5 minutes. Remove 1 cup sauce and set aside. Add shredded chicken and salt.

For the enchiladas
Preheat oven to 350 degrees.

Fill tortilla with chicken mixture and a pinch of cheese. Roll up and carefully flip the roll over so the seam is down.

Place in casserole dish. Continue previous step until pan is full/mixture is gone. Top with reserved sauce and remainder of the cheese.

Bake for about 15 minutes. Serve immediately and top with your favorite garnishes.

Blogger Notes:

• If you’re looking for paleo/grain-free enchiladas you should follow Against All Grain‘s recipe exactly. 
• I prefer chili verde to traditional red sauce and this was a top notch recipe! 
• I’m still loving my Hamilton Beach food processor! 
• Next time I would probably add another serrano chili to make it a bit spicier. 
• I recommend making Sunday night and having leftovers during the week. Or prep Sunday evening and cook during the week.
• A little squeeze of lime would add a nice element.