Tuesday, February 19, 2013

Green Chile and Chicken Enchiladas

Last time I visited my parents, my mom made this recipe and I was shocked at how quickly this meal comes together. This is a great dish to make when you don't have much time or energy for cooking. It takes longer to bake than it does to prepare the enchiladas. I sometimes like to add a little extra cheese on top of the enchiladas since I am slightly obsessed with cheese.

What is also great is that you can play around with the types of peppers you use in the dish. Last time my mom made this she was out of poblano peppers, so she added some chipotle peppers in adobo sauce and a jalapeno. If you prefer your food spicy, I suggest adding a jalapeno to the recipe anyway. I usually make this with a rotisserie chicken from the grocery store, but you can also use up leftover roast chicken.

Adapted from Cook Yourself Thin
Serves 4

2 roasted poblano peppers, peeled or 1 chipotle pepper in adobo sauce and 1 jalapeno, both chopped
1 bunch of cilantro, stems removed
1 lime, zested and juiced
2 cloves garlic
3/4 cup chicken broth
1 teaspoon salt
1/4 teaspoon pepper
6 flour tortillas
1 cup canned refried beans (nonfat or regular)
3 cups shredded chicken (works great with rotisserie chicken)
3/4 cup shredded cheese, Mexican style or Monterey Jack work well
2 scallions, thinly sliced
chopped cilantro, for garnish
1 lime, cut into wedges, for garnish

Preheat your oven to 425ºF/220ºC.

Lightly oil a 9"x13" baking dish. In your food processor or blender, combine the peppers, cilantro, garlic, lime zest and juice, chicken stock, salt, and pepper. Mix until smooth.

Spread 1/3 cup of the sauce on the bottom of your baking dish. Layer 3 tortillas over the sauce. Spread the refried beans over the tortillas and then top the beans with the chicken. Add another 1/3 of the sauce over the chicken. Layer the last 3 tortillas over the sauce. Pour the remaining sauce over the tortillas. Cover the baking dish with foil.

Bake the enchiladas for about 20 minutes, until they begin to bubble on the sides. Remove the foil and sprinkle the cheese and scallions over the enchiladas. Bake another 5 minutes, or until the cheese is melted. Garnish with cilantro and serve with lime wedges.
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1 comment:

  1. yum. want to come to dc and make this for me??