Recipe by Edith Galvez @edithxbellaa
Celebrating Hispanic Heritage Month with one of Edith Galvez' favorites. Made extra silky with Straus Organic Heavy Whipping Cream for a glossy, velvety sauce.
Prep Time:
30 - 35 minutes
Cook Time:
20 minutes
Serving Size:
4 - 6 servings
Ingredients
Sauce
- 6 Medium tomatillos, husked and rinsed
- 3 Poblano peppers, roasted and peeled
- 2 Jalapeño peppers (optional, for heat)
- 2 cloves Garlic (fresh)
- 1/4 Onion (fresh)
- 1/2 cup Cilantro (fresh)
- 1 cup Chicken broth
- 1 cup Organic Heavy Whipping Cream
- 1 teaspoon Chicken bouillon (or salt, to taste)
Enchiladas
- 12 Corn tortillas
- 2 cups Cooked, shredded chicken (rotisserie works great)
- 1 1/2 cup Mozzarella cheese
Instructions
Step 1
Make the Sauce: In a skillet, roast tomatillos, poblano, jalapeños, garlic, and onion until lightly charred. Blend everything with cilantro, chicken broth, heavy cream, and bouillon until smooth.
Step 2
Prep the Tortillas: Lightly fry each tortilla in a little oil until soft, then drain on paper towels.
Step 3
Assemble the enchiladas: Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in a baking dish.
Step 4
Add the sauce: Pour the creamy green sauce over the enchiladas until well covered. Top with more cheese.
Step 5
Bake: At 375° for 15 – 20 minutes, or until the cheese is melted and bubbly.
Step 6
Serve: Garnish with fresh cilantro, a drizzle of cream, and maybe a garnish with cilantro.
