Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon Canola Oil
  • 1 medium onion (diced)
  • 1 lb. Chicken Breast
  • 1 1/2 cups Chicken Broth
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 1/2 lbs. Tomatillos (husks and stems removed and rinsed)
  • 3 medium Poblano Chilies (halved and seeded)
  • 1/2 cup Cilantro
  • 1 Tablespoon Sugar
  • 1 teaspoon Salt
  • 3-4 cups Pepper Jack Cheese (Monterey Jack, Queso Fresco, or Mexican Blend Cheese)
  • 12 Corn Tortillas
  • 1 scallion (sliced thin)
  • 1 cup Sour Cream
  • Avocado (optional)

Instruction

  • Heat oil in medium saucepan over medium heat until simmering. Add onion and cook until tender, about 6-8 minutes. Reduce heat to low and add chicken broth, garlic, cumin, salt, and pepper. Add the chicken, cover, and simmer for 15-20 minutes, flipping chicken half way through.
  • Heat oven to broil. Place tomatillos (husk removed) and poblano papers on foil lined baking sheet. Broil for 5-10 minutes or until vegetables start to soften. Remove from oven and let cool for a few minutes. Change oven temperature to 350 degrees. Remove the skin from the poblanos.
  • Transfer tomatillos and poblanos to food processor or blender. Add 1/2 cup reserved cooking liquid from chicken, cilantro, sugar and salt. Taste and season accordingly.
  • Cut chicken into small bite size pieces. Cover with 1/2 cup green enchilada sauce and season with more salt, if needed.
  • Smear the bottom of 9 x 13 pan dish with 3/4 cup tomatillo sauce. Place chicken in center of each corn tortilla. Top with cheese and roll up, placing seam side down in pan. Repeat until all of the chicken and tortillas are used. Drizzle sauce over enchiladas and cover it with remaining cheese.
  • Cover with foil and bake for 15-20 minutes. Remove the foil for the last few minutes to let cheese bubble. Top with scallions and sour cream. Serve with fresh avocado slices, if desired.