Chicken
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Swiss-Style Enchiladas
Prep
cook
total
Ingredients
- 1 poblano chile
- 8 tomatillos
- 2 jalapeño peppers
- 1 small piece of white onion
- 1 garlic clove
- Salt to taste
- 1 teaspoon chicken bouillon
- 2 teaspoons Spanglish Asadero Chile Verde seasoning
- ½ cup water (from boiling the tomatillos and jalapeños)
- ½ bar (4 oz) cream cheese
- Shredded cooked chicken
- Corn tortillas
- Oil (for lightly frying tortillas)
- Shredded mozzarella cheese
Chili Verde
Directions
- Roast the poblano chile:
Toast the poblano chile on a hot comal or skillet on both sides until fragrant. Remove and place it in a plastic bag to steam (“sweat”) for a few minutes. Then peel off the skin and remove the seeds.
- Boil the vegetables:
In a small pot, bring the tomatillos and jalapeños to a boil. Once they change color and soften, remove from heat.
- Make the sauce:
Transfer the boiled tomatillos and jalapeños to a blender. Add the roasted ancho chile, onion, garlic, salt, chicken bouillon, green seasoning, cream cheese, and ½ cup of the cooking water. Blend until smooth and creamy. Set aside.
- Prepare the tortillas:
Lightly pass each tortilla through a bit of hot oil to soften them.
- Assemble the enchiladas:
Fill each tortilla with shredded chicken and roll tightly.
- Layer and bake:
•Spread a layer of green sauce on the bottom of a baking dish.
•Arrange the rolled enchiladas on top.
•Pour more sauce over them.
•Sprinkle generously with mozzarella cheese.
- Bake:
Bake at 400°F for 12–15 minutes, or until the cheese is melted and slightly golden on top.
