This is one of my next level comfort dishes, and I’m excited to add it to our weekly meal plans.
The key to making this awesome is attention to detail. You can use a pre-cooked rotisserie chicken, and you can use canned green chiles…and it would be good.
But take my word for it…roasting your own chicken and chiles makes all the difference!
Roasted Green Chile Chicken Enchiladas
8 roasted, skin-on chicken thighs, diced. See recipe.
Coarse salt and ground pepper
5 garlic cloves, peeled and chopped
1 large white onion, diced
1/2 cup fresh cilantro, chopped
1lb fresh green chiles (hatch or Anaheim)
3/4 cup heavy cream
1 cup chicken stock
1 can (15oz) green enchilada sauce
12 corn tortillas (6-inch)
12 oz shredded Mexican cheese blend (3 cups)
2 Tbs. schmaltz (rendered chicken fat – see recipe above.)
Roasting Green Chiles
In the oven: place chiles evenly in a single layer on a foil-lined roasting pan. Place in the oven about 4-5 inches under a pre-heated broiler, until the skins begin to blister and blacken (just a few minutes) within minutes.
Flip the peppers to blister all sides evenly. Place directly into a large zip bag or seal-able container and allow to steam 10-15 minutes.
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Monitor closely and turn to blister evenly on all sides. Follow the steaming instructions, above.
Once the chiles have steamed, peel the charred skins off – you can use your bare hands or a damp cloth works nicely, too.
Slice down the sides to open, and use the edge of a knife to scrape all of the seeds and membranes out (dispose), then dice the chiles and set aside.
Preparing the enchiladas
Heat schmaltz in a large skillet over medium heat.
Add onions and cook, stirring for five minutes, add garlic and cilantro, and cook another 2-3, do not let garlic brown.
Meanwhile, separate and restack the tortillas, wrap in damp paper towels and microwave on high for 1 minute to soften.
In a saucepan, combine cream, chicken stock, and enchilada sauce and heat until steaming. Add the the sauteed veggies.
Add green chiles, bring to a simmer, and reduce until thickened slightly. Taste and add salt and pepper, as needed. (Go light on the salt, both the chicken and cheese will add sodium.)
Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture.
Roll up and arrange, seam side down,in two layers (top layer in the opposite direction) in a 9-by-13-inch baking dish. Top with remaining sauce mixture (save a little for serving), then cheese.
Bake until cheese is browned and salsa is bubbling, 30 minutes; let rest 10 minutes.
Serve with extra sauce, sprinkled with cilantro, and a dollop of Mexican-style sour cream, if desired.