Flour tortillas stuffed with chicken, sour cream and cheese, smothered with a kick-ass green enchiladas sauce and even more cheese.
- 3 large poblano peppers
- 36 oz. (about 22) tomatillos, husks and stems removed and rinsed
- 1 large yellow onion, peeled and cut into quarters
- 2 tbsp olive or vegetable oil
- 6 cloves of garlic, minced
- 4 tsp ground cumin, divided
- 1 tsp ground coriander
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp granulated sugar
- 3 cups chicken broth
- 27 oz (about 4 1/2 cups) roasted or rotisserie chicken, shredded
- 1 tsp salt
- 1 1/2 cups sour cream
- 32 oz Monterey Jack cheese, shredded
- 9 homemade flour tortillas, or packaged flour tortillas
- 1/2 cup chopped cilantro
- 1 bunch green onions, chopped
- tortilla chips
MAKE THE GREEN ENCHILADA SAUCE:
- Place one rack in your oven in the highest position and preheat the broiler. Lay the poblano peppers on a baking sheet and broil until completely blackened. Using tongs, turn them over and broil until blackened on the other side. Remove from the oven and place the peppers into a bowl. Cover with a kitchen towel and allow to cool to room temperature.
- While the poblano peppers cool, cover a baking sheet with foil and put the washed tomatillos and onions on it. Broil until the tomatillos blister, darken and soften on one side, and the edges of the onions are blackened, 5 – 10 minutes. Remove from the oven and transfer to a food processor.
- When the poblano peppers are cool, remove the stems, seeds, and blackened skin. Add the roasted peppers to the food processor with the tomatillos and onions. Process until pureed.
- Heat oil in a large heavy bottom saucepan over medium-high heat until shimmering. Add the garlic, 2 tsp ground cumin, coriander, and sugar and sauté for 2 minutes. Add the tomatillo puree and cook for about 10 minutes, partially covered to prevent splattering, until the sauce is darkened and thickened slightly. Add the chicken broth and boil over medium heat, partially covered, stirring frequently, until the sauce is thick enough to coat the bottom of a spoon. Taste and adjust seasoning if necissary. Remove from the heat.
At this point, you can either proceed with the recipe, or store the green enchilada sauce in the refrigerator, covered, for up to 4 days.
ASSEMBLE AND BAKE THE ENCHILADAS:
- Preheat the oven to 350.
- Cover the bottom of a 9 x 13 baking dish with about 1/2 cup of green enchilada sauce.
- Add the shredded chicken, remaining 2 tsp cumin, salt, sour cream, and 1/2 of the grated cheese to a large bowl and stir to combine. Divide the mixture between 9 large flour tortillas, spooning it down the center of each tortilla. Roll the enchiladas up and place side-by-side in the baking dish. It will be a tight fit.
- Cover the enchiladas with the green enchilada sauce, reserving 1 cup. Cover with the remaining grated cheese.
- Bake for 45-55 minutes, until the edges of the enchiladas are bubbly.
- Remove from the oven and sprinkle with the chopped cilantro and green onions. Serve with tortilla chips and the remaining 1 cup of green enchilada sauce.