These green chile chicken enchiladas top my list as a favorite Mexican dish.

Tacos are at the top of the list in my home, my 10 year old can eat twice as many tacos as anyone else here. But these enchiladas are a close second. The roasted tomatillo salsa verde makes these great! Definately make your own, it’s so much better than the canned stuff!

Watch me make these enchiladas in this week’s episode of Eat Your Words…

FOOD IDIOM THE WHOLE ENCHILADA + GREEN CHILE CHICKEN ENCHILADAS RECIPE | EAT YOUR WORDS EP. 7

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Green Chile Chicken Enchiladas

Chicken enchiladas with a roasted tomatillo salsa verde...yum!

Servings: 16 enchiladas

Author: Isis

Ingredients

• 2 tablespoons olive oil
• 1/2 cup diced onion
• 2 garlic cloves minced
• 1 teaspoon cumin
• 3 tablespoons flour
• 2 cups chicken stock
• 5 - 6 cups tomatillo salsa verde divided
• 3 lbs cooked and shredded chicken
• salt
• pepper
• 16 corn tortillas
• 3 - 4 cups shredded Monterey Jack cheese
• cilantro
• tomatoes chopped
• sour cream

Instructions

Enchilada Filling

1. Heat olive oil over medium heat
2. Add the onion and cook until softened
3. Add garlic and cumin and cook just until fragrant
4. Stir in the flour
5. Add the chicken stock, gradually, and stir until it thickens
6. Add 1 cup of tomatillo salsa verde

7. Fold in the shredded chicken

8. Add salt and pepper, to taste

Assemble the enchiladas

1. Preheat oven to 350 degrees F

2. Warm the tortillas to make them pliable
3. Cover the bottom of a casserole dish with salsa verde
4. Dip a tortilla in the salsa verde, fill it with the chicken mixture, some cheese and roll it up
5. Place the enchilada in the casserole dish
6. Repeat process for each tortilla
7. Top the enchiladas with as much tomatillo salsa verde as you like
8. Sprinkle cheese over the top
9. Bake at 350 for about 30 minutes
10. Top them off with cilantro and tomato
11. Serve with sour cream