Chicken Enchiladas Verde

I have a weakness for Tomatillos. These little green berries with their papery skin and slightly tacky surface have such an alluring flavor.  Whenever I'm at a Mexican restaurant and I see the words "Verde" or "Suizas" I'm done looking.  I've found my meal.  Naturally I've made this at home a great number of times.  I've both made the Verde salsa and have bought it.  The recipes I've had for the salsa tend to be hotter (OK for me, not for Tim) so lately I've been buying it which also has the benefit of a faster meal to put together.

The Bird:

• 2 boneless, skinless chicken breasts
• salt and pepper

Preheat the oven to 350.  Line a baking sheet with foil.  Season the chicken with the salt and pepper and place on the sheet pan.  Roast the chicken until the internal temperature registers 160 degrees.  Allow to rest at least 10 minutes and then shred.  Set aside while you make the rest of the filling.

The Filling:

• 2 t Oil   
• 1 large Onion, diced
• 1 Poblano Pepper, seeded & diced
• 1 Jalapeno, seeded & diced
• 1 Red Bell Pepper, seeded & diced
• 1 1/2 t Cumin
• 1 t Oregano
• 1/2 t ground Chili pepper
• Salt & Pepper

 In a pan over medium heat heat oil until it shimmers.  Add the peppers and onions and season with a bit of salt and pepper.  Allow to soften (approx 6 min).  Add in the seasonings and cook until fragrant (approx 1 min).  Add in the shredded chicken and stir to combine.

The Assembly:

Preheat oven to 350 degrees F

• 1 bottle of your favorite salsa Verde
• 1/2 C Sour Cream
• 1 C Pepper Jack cheese, shredded
• 6 Whole Wheat Tortillas, warmed

In a 9 x 13 baking dish, pour 1/4 C of the salsa.  In each tortilla wrap 1/6th of the filling (OK, there is usually excess, so at your discretion), a bit o cheese, and roll adding to the baking dish.  Combine the remaining sauce with the sour cream and cover the wraps.  Add the remaining cheese to the top. 

Wrap in foil and bake for 20 - 30 minutes.  Uncover and allow the cheese to brown slightly.


And I don't have lovely pictures of the finished dish... but it's delicious!



Enjoy!