Poblano Chicken Enchiladas
These enchiladas are absolutely delicious, so you might not expect them to be healthful and low-fat, too. This recipe makes about two servings, but if you want to share this dish with guests, the recipe can easily be doubled. Serve with a spinach salad and charro beans topped with fresh cilantro.
- Charbroil poblanos evenly under broiler, turning frequently, or over stovetop burner, holding with tongs. Immediately place in plastic bag, seal and set aside for 15 minutes. Remove skin from poblanos, and slice into thin strips.
- Sauté onion in olive oil over medium-low heat for 5 to 7 minutes until soft and transparent, but not browned. Add shredded chicken, cumin, salt and pepper to taste, and mix well in pan. Set aside.
- Dip each tortilla in the warm tomatillo salsa (recipe follows) until coated on both sides. Fill each tortilla with one-fourth of the chicken mixture and one-fourth of the poblano srips. Roll and place in a casserole dish prepared with non-stick cooking spray. When all tortillas are filled, pour remaining tomatillo salsa over the tortillas and bake in a 325°F preheated oven for 10 minutes. Do not overcook so tortillas and chicken do not dry out.
- Enchiladas may be topped with Monterrey Jack cheese, if desired.
- Makes four enchiladas.
Tomatillo Salsa (Salsa Verde)
- 1 pound tomatillos, husks removed, rinsed, coarsely chopped
- 1/2 cup cilantro leaves, stems removed
- 2 cloves garlic, roughly chopped
- 2 tablespoons diced onion
- Salt to taste
Place tomatillos in a saucepan and barely cover with water. Bring to a boil, then simmer until soft, about 10 minutes. Drain.
Place half of the tomatillos in a blender. Add the cilantro, garlic, and onion. Blend until smooth. Add the remaining tomatillos, and pulse just enough to break up the larger pieces. Return sauce to the pan and cook for another 10 minutes, stirring occasionally. Season with salt.
Ready in: 1 Hr