These tasty chicken enchiladas are full with three cheeses, green chiles and loads of flavor! An easy make ahead meal, sure to please everyone!
Despite the fact that both recipes I posted this week are red and green, I do not have christmas on the brain…far from it actually! (Well maybe a little xmas in July with the nordstrom anniversary sale and amazon prime day coming up! Much to my husbands dismay…) I can’t help it lately, nesting is no joke. Not only am I spending loads of time putting together a nursery, (which involves lots of DIY), but I also decided it would be a good time to revamp my boys’ room, and get a whole new living room…thank goodness my husband is a go-with-the-flow, laid back kind of guy!
I don’t remember nesting this bad in the past..maybe because we were in a smaller house, that I didn’t really like, that I just had no desire, but this time, watch out, my nesting is a force to be reckoned with..
I have to be honest, I made these enchiladas a little while back, right around the time I kind of gave up blogging for awhile. They’ve been sitting in my post lists, and I’ve been wanting to share them, because they’re seriously worth it, so I’m really happy that I’m finally doing so!
These babies are so easy, you’ve got your sauce and you’ve got your filling…oh and your cheese, never forget the cheese! They hardly take any time, especially if you already have some shredded chicken ready, or just use a rotisserie chicken. They’re simple, but loaded with flavor!
Enchiladas are one of my favorite things to order when we go out for mexican, they’re one of the best make-ahead meals, in fact I’m thinking about freezing a few pans before the little bambino gets here!
This version of chicken enchiladas is easy, flavorful, and sure to please!
These tasty chicken enchiladas are full with three cheeses, green chiles and loads of flavor! An easy make ahead meal, sure to please everyone!
Ingredients
- 2 TB olive oil, divided
- 1 pound tomatillos, shucked, rinsed, and quartered
- 1 poblano pepper, seeds removed and cut in half
- 1/2 yellow onion, roughly chopped
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1 cup milk
- 2/3 cup chicken broth
- 2-3 cups shredded chicken breasts
- 4 ounces queso fresco, crumbled
- 4 ounces cotija, crumbled
- 4 ounces diced green chiles
- 1 large tomato, diced
- salt and pepper
- 8 flour tortillas
- 4 ounces monterrey jack, shredded
- cilantro
- crumbled cotija
- tomatoes
- avocado
- sour cream
Directions
- Toss the tomatillos and poblano pepper in 1 TB olive oil and broil for 5-6 minutes. Cool slightly, then puree in a food processor.
- Heat 1TB olive oil over medium heat in a medium sized saucepan, add the onion and cook for 2-3 minutes. Stir in the oregano and salt.
- Add the milk, broth, and poblano puree, cook over medium-high for five minutes, then reduce to a simmer, stirring occasionally until it has slightly thickened.
- In a large bowl, toss together the chicken, queso fresco, cotija cheese, green chiles, tomato, salt and pepper.
- Preheat oven to 350°, line the flour tortillas up on the counter and divide the filling evenly among them. Roll them up and place them in a large pan, seam side down.
- Pour the sauce over the top of them, letting it fall down into the cracks as you go.
- Sprinkle across the top with the monterrey jack, and pop in the oven for about 25 minutes, until the cheese is golden and bubbly.
- Remove from the oven and garnish with desired toppings. Enjoy!