I am a huge fan of Mexican food and LOVE enchiladas. Green Chile Enchiladas are for my absolute favorite. These enchiladas come together quick, especially if you are using leftover chicken. You could make the green chile sauce ahead of time and have a meal assembled in a matter of minutes. My sauce starts off very similar to this salsa verde, which is easy! Some people prefer to pan fry their flour tortillas before filling to prevent the tortillas from becoming soggy. I’ve never found this necessary but if this works for you go right ahead!
10-12 green tomatillos, paper skin removed and tomatillos cut in half
2 Poblano peppers, cut into quarters and seeds removed
10 cloves of garlic
1/4 large onion, cut into quarters
1/4 cup cilantro, stems removed
1/2 tsp salt
1/4 tsp cumin
2 chicken breasts, cooked and shredded (I roasted my chicken breasts with salt, pepper, cumin and garlic powder. Most any leftover chicken will do)
8 oz cream cheese, cut into cubes
16 oz shredded Monterey Jack cheese
1. In a large skillet, place tomatillos flesh side down (after being cut in half), poblano pepper quarters, garlic cloves and onion. Allow to dry roast over medium heat 3-5 minutes until tomatillos become very soft, garlic and onion begin to brown and peppers begin to blister, turning once to cook all sides evenly.
2. Add peppers, tomatillos, garlic cloves, onions and cilantro to a food processor and process until smooth.
3. Add tomatillo sauce back to skillet. Season with salt and cumin. Season additionally to taste with salt and pepper. Allow to simmer over medium low heat for 3-5 minutes.
4. Reserve 1/2 cup of tomatillo sauce. Set aside.
5. Add shredded chicken to remaining sauce in skillet over medium low heat. Add cubes of cream cheese to sauce. Stir to blend.
6. Spray 9 x 13 pan with non stick cooking spray.
7. Spread 1/4 cup of reserved sauce in bottom of pan.
8. Dip a brush in the rest of reserved sauce and brush 1 tortilla lightly on both sides with sauce.
9. Take 2-3 tablespoons of chicken mixture and spread in tortilla. Roll to close. Lay in pan.
10. Repeat process until all filling or tortillas are gone. (Should make 10-12 enchiladas depending on size)
11. Top Enchiladas with any extra sauce. Top with shredded cheese. Bake at 375 for 20-25 minutes until cheese is bubbly and starting to brown. Cut and serve with additional salsa and sour cream.