Roasted Chili Verde Chicken Enchiladas
Mexican classics that use corn tortillas are a godsend for gluten-free folks. The recipe calls for a homemade tomatillo mixture, which combined with juicy chicken and Mexican blend cheese makes for the perfect family meal.
Signature flavor profiles abound in these freezer-friendly enchiladas. Skip red enchilada sauce in favor of homemade chili verde in this Mexican classic. Tangy tomatillos and roasted poblano chiles build the savory backbone, while fresh cilantro adds a wealth of bright, fresh flavor. Smothered in sauce and blanketed with gooey, melted cheese, your family will never know they’re enjoying a lightened meal. The heat level of poblanos can range from mild to spicy. Removing the seeds lessens the kick. Top your enchiladas with a dollop of Greek yogurt and fresh cilantro garnish for the ultimate cooling counterpoint.
How to Make It
Step 1
Preheat broiler with oven rack 6 inches from heat. Coat a rimmed baking sheet with cooking spray. Place tomatillos, poblanos, onion, and garlic on prepared baking sheet. Broil for 12 minutes, turning vegetables after 6 minutes, until well charred. Let stand 5 minutes. Scrape mixture and any accumulated juices into a blender. Add cilantro leaves and stems, cumin, and 1/2 teaspoon each salt and black pepper; process until smooth.
Step 2
Heat oil in a Dutch oven over medium-high. Sprinkle chicken with remaining 1/2 teaspoon each salt and black pepper. Place chicken in a single layer in Dutch oven, meaty sides down. Cook until browned, 5 to 6 minutes. Transfer to a plate.
Step 3
Pour tomatillo mixture into Dutch oven. Bring to a boil over medium-high. Cook until sauce thickens slightly, 3 to 5 minutes. Return chicken to Dutch oven; reduce heat to medium-low; simmer until a thermometer inserted in thickest portion registers 165°F, 12 to 15 minutes. Place chicken on a plate; let stand 5 minutes. Set aside 2 cups tomatillo mixture. Shred chicken and return to Dutch oven; discard bones. Toss meat to coat.
Step 4
Preheat oven to 350°F. Coat 2 (11- x 7-inch) baking dishes with cooking spray. Spread 1/4 cup reserved tomatillo mixture in the bottom of each dish. Spoon 1/4 cup chicken mixture into each tortilla; fold into thirds, and arrange in dishes (8 enchiladas in each). Spread 3/4 cup reserved tomatillo mixture over enchiladas in each dish. Sprinkle each with 3/4 cup cheese. Coat 2 pieces of aluminum foil with cooking spray, and cover each dish. Follow freezing directions, or continue to step 5.
Step 5
Bake at 350°F for 15 minutes, until heated through. Remove foil. Increase heat to broil. Broil for 1 to 2 minutes, until cheese is golden and bubbly. Top each serving with 1 tablespoon yogurt and 1 tablespoon chopped cilantro.
Step 6
How-To FREEZE: Cover dish with heavy-duty aluminum foil or an airtight lid. Freeze up to 2 months. THAW: Remove foil; reserve. Place dish in microwave. Microwave on MEDIUM for 20 minutes, until thawed. REHEAT: Cover dish with reserved foil. Bake at 350°F for 30 minutes, until cheese is melted and a thermometer inserted in center registers 160°F. Remove foil during last 5 minutes.
Ingredients
Cooking spray
2 pounds tomatillos, husks removed
4 poblano chiles, halved lengthwise, ribs and seeds removed
1 large yellow onion, quartered
6 garlic cloves
1 cup firmly packed fresh cilantro leaves and stems
2 teaspoons ground cumin
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons olive oil
8 bone-in, skinless chicken thighs (about 4 lb.)
16 (6-in.) corn tortillas
6 ounces reduced-fat Mexican blend cheese, shredded (about 1 1/2 cups)
1/2 cup plain 2% reduced-fat Greek yogurt
1/2 cup chopped fresh cilantro
Calories 379 Fat 13.8g Satfat 3.8g Monofat 3.1g Polyfat 4.3g Protein 27g Carbohydrate 40g Fiber 7g Cholesterol 75mg Iron 3mg Sodium 495mg Calcium 316mg Sugars 8g Est. added sugars 0g
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