You are here

Pepper Jack Chicken Enchiladas With Tomatillo Sauce

The.Good.Neighbor.Cookbook's picture
Inside their papery skins, tomatillos resemble small green tomatoes, and they have a tasty, tart flavor. Charred with jalapeños and then blended with cilantro and cream, they add a distinct and wonderful flair to these chicken- and veggie-packed enchiladas. You can speed up pre time with canned green enchilada sauce and a rotisserie chicken.
Ingredients
For sauce
  Olive oil 1 Tablespoon
  Yellow onion 1 Medium
  Garlic 2 Clove (10 gm), smashed
  Kosher salt 1 Teaspoon
  Tomatillos 2 Pound, husked
  Jalapeno chili 4 , halved and seeded
  Low sodium chicken broth 1 Cup (16 tbs)
  Loosely packed fresh cilantro 2 Cup (32 tbs)
  Heavy cream 1 Cup (16 tbs)
For filling
  Bone-in chicken breast halves 3 Pound (4 Breast Halves)
  Red onion 1 Medium, chopped
  Zucchini 1 Pound, quartered lengthwise and sliced (3 Medium Sized)
  Fresh corn kernels 3 Cup (48 tbs) (From 3 Ears)
  Pepper jack cheese 4 Ounce, grated (1 Cup)
  Grated monterey jack cheese 4 Ounce (1 Cup, Plus More For Sprinkling)
  Grated monterey jack cheese 1 Tablespoon (For Sprinkling)
  Kosher salt 3⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  8 inch flour tortillas 16
Directions

For the sauce, heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, and 1/2 teaspoon of the salt and cook, stirring often, until beginning to soften, 5 to 6 minutes. Add the tomatillos, jalapeños, and chicken broth and simmer, covered, until the tomatillos are tender, about 10 minutes. Using a blender or immersion blender, puree the mixture with the cilantro until smooth. Stir in the cream and remaining 1/2 teaspoon salt.

For the filling, place the chicken in a large pot with enough cold water to cover and a large pinch of salt and bring to a boil. Decrease the heat and gently simmer until cooked through, 20 to 25 minutes; transfer to a plate. Once cool enough to handle, shred the chicken into a large bowl.

Heat the oven to 375°F.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until beginning to soften, 3 to 4 minutes. Add the zucchini and cook, stirring, until tender, about 5 minutes. Transfer the mixture to the bowl with the chicken. Stir in the corn, cheeses, salt, and pepper. Divide the mixture among the tortillas and roll up.

Spread a thin layer of the sauce into two 9 by 13-inch baking pans. Add the enchiladas, seam side down, to the pan. Cover with the remaining sauce and sprinkle with more cheese. Bake until heated through, about 20 minutes.

Cook’s Tip: Refrigerate the filling and sauce separately in airtight containers for up to 2 days, then assemble. Or assemble the enchiladas and the sauce in the baking pan, wrap tightly with aluminum foil, and freeze for up to 2 months. Bake directly from the freezer, covered with foil, until heated through, 40 to 50 minutes.

This recipe has been excerpted from The Good Neighbor Cookbook. To purchase the book visit TheGoodNeighborCookbook.Com or Amazon.Com

Recipe Summary

Cuisine: 
Mexican
Ingredient: 
Chicken
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
80 Minutes
Servings: 
8

Rate It

Your rating: None
4.025
Average: 4 (2 votes)