Green Chicken Enchilada Recipe

Looking for an easy Green chicken enchilada recipe? Learn how to make Green chicken enchilada using healthy ingredients.


Submitted by lkbooth

Makes 12 servings



http://www.foodnetwork.com/recipes/tyler-florence/roasted-green-chile-chicken-enchiladas-recipe/index.html

Recipe Ingredients for Green chicken enchilada

12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
1 teaspoon ground cumin
2 T lime juice
3 poblano peppers
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
1 cups canned chicken stock
4 1/2 c chicken breast
24 corn tortillas

Recipe Directions for Green chicken enchilada

  1. Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.

  2. Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.

  3. Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.

  4. Spray tortillas on both sides with vegetable spray and put them on a cookie sheet in a 300 degree oven for 2-4 minutes.

  5. To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.

Categories

Main Dish

Nutrition Facts
Serving Size 194.5g
Amount Per Serving
Calories
229
Calories from Fat
34
% Daily Value*
Total Fat
3.8g
6%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
45mg
15%
Sodium
188mg
8%
Potassium
405mg
12%
Total Carbohydrates
29.1g
10%
Dietary Fiber
4.4g
18%
Sugars
3.3g
Protein
20.3g
Vitamin A 5% Vitamin C 57%
Calcium 6% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin B6
  • Very high in vitamin C
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