This is my recipe for chicken enchiladas with a tomatillo sauce that is courtesy of Bunkycooks (a fellow food blogger like me). I love the sauce as opposed to a canned version of enchilada sauce but use caution…depending on the size of your poblanos, you will want to adjust the amount to your taste buds (or lack thereof). Texas peppers and chile’s pack a lot more heat than those from other parts of the country so I always adjust recipes as necessary. If you go to Bunkycook’s website you will see that I made a few other changes because I can’t help myself, it’s just the rebel in me. I do have to give her full credit for passing on the idea for this wonderful enchilada sauce and you really should check out her site – it’s full of great stuff!
Ingredients:
4 large boneless chicken breasts
12 large corn tortillas
1 8oz. package cream cheese
1/2 onion chopped
1 heaping tablespoon of chopped poblano peppers
3 cups Mexican blend cheese shredded
2 poblano peppers charred
1/2 lb. tomatillos, papery skins and stems removed
2 cloves garlic
4 cups chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons water
sour cream and sliced green onion for garnish
Instructions:
Begin by making the tomatillo sauce. Line a baking sheet with foil and coat your peppers with oil. Broil until charred on all sides, remove and place in a bowl, cover tightly with plastic wrap until cool. When the peppers can be handled (wear latex gloves to protect your skin) just pull off the outside layer, split them and scrape away the seeds. Set aside (reserving 1 tablespoon for the enchilada filling) while you cook your tomatillos in a pot of water, boil approximately 10 minutes or until they are soft. Drain and put into a blender with the peppers and process until smooth. Empty the contents of the blender into a large pot, add the broth and minced garlic. Bring to a boil and then simmer for 20-30 minutes until reduced. Add the cornstarch and water mixture the last 5 minutes to get the sauce to the right consistency.
While you’re making the sauce the chicken breasts can be broiling on the same baking sheet that you used for the peppers. Just season with salt and pepper and flip the breasts a couple of times to get them coated with the peppery oil that is left on the baking sheet. Broil until the chicken is cooked then cut them up into bite sized pieces and place in your kitchen aid mixer (if you have one). If you don’t have a kitchen aid then put the chicken in a large mixing bowl. Add one softened block of cream cheese, 1 cup of Mexican cheese, chopped onion and a tablespoon of the chopped peppers. Blend with the paddle attachment or mix thoroughly with a wooden spoon.
Spray a 9 x 13 baking dish with oil. Ladle the tomatillo sauce on the bottom. Warm your tortillas in the microwave for a few seconds to soften then stuff with the cheese mixture. Place the stuffed tortilla’s seam down in the baking dish. Ladle more sauce over the top and then finish with the rest of the Mexican cheese. Cover tightly with foil and bake at 350 degrees for 20 minutes, remove foil and cook for another 10 until the cheese is lightly browned and the enchilada’s are bubbly.
To serve top with sour cream and sliced green onion.
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