It’s rare that I actually plan on making enchiladas. Just seems to happen, as in, oh, there’s leftover chicken, guess I’ll made enchiladas. Not with this batch, however. I roasted chicken
with the intention of enchiladas. Brett loves them, as do I, although my method of eating them is a little different. I stuff the filling into a poblano and bake with the enchilada sauce, a delicious low-carb alternative.
We both prefer a green enchilada sauce with chicken. If I get my hands on fresh tomatillos, I’ll make the sauce from scratch, but their seasonal availability makes that hit and miss. I use La Costena brand green salsa as the base of my enchilada sauce. Spicy, tart, and very fresh-tasting for a jarred salsa, it works really well.
If you don’t have time to roast your own chicken, a rotisserie chicken works great, too. I used 4 large chicken breasts, and the filling was enough for 8 tortillas and two poblanos. A rotisserie chicken will yield enough for 8 tortillas, but you may not have enough to stuff the poblanos. And, while my recipe is not authentic, it’s certainly delicious and picky-husband approved!
Cheesey Chicken Enchiladas
1 medium onion, diced
3 cloves garlic, minced
4 oz green chiles, drained and chopped
1 teaspoon cumin
1 cup sour cream
3 cups Colby-jack cheese, shredded & divided
2 tablespoons extra virgin olive oil
2 tablespoons cilantro, minced
Sour cream, guacamole, pico de gallo, if desired
Preheat oven to 350 degrees.
Spray a 13×9 casserole dish with non-stick spray and set aside.
Shred chicken and set aside.
Heat the olive oil in a large skillet and add the diced onion; cook for 3 minutes, then add garlic and the green chiles.
Continue to cook for another 2 minutes; add cumin and mix well.
Pour in salsa and bring to a boil, then reduce to a simmer for 5 minutes.
Turn off heat and stir in sour cream; stir until sour cream has melted into the sauce.
Remove one cup of sauce and stir into shredded chicken, along with 1 cup of the cheese.
Place about 1/3 or so cup of filling down the middle of a tortilla, fold up and place seam-side down in the prepared casserole dish.
Pour the remaining sauce over the enchiladas, cover with foil and bake for 30 minutes.
Remove the foil and sprinkle on the cheese, return to the oven and bake until cheese is golden brown and bubbly.
Garnish with 2 tablespoons minced cilantro.
Serve as is or with suggested accompaniments.
Pico de gallo+ (plus is for the avocado, you can leave it out for Pico de gallo)
3 Roma tomatoes, seeded and diced
1/2 small onion, diced
2 tablespoons minced cilantro
1 Haas avocado, diced
1 jalapeno, seeded and diced
Juice of fresh lime, or to taste
Salt, to taste
Mix together, stir in lime juice, and use immediately.
Poblano Chicken Enchilada – low carb version with all of the taste!
Poblano Chicken Enchilada
To make the poblano version, make a T-slit in poblano (uncooked) and remove seeds. To make a t-slit, cut a slit vertically, then across the top (the stem remains on)
***If you want to roast your poblano before you stuff, by all means, do so. I was in a rush, and I just stuffed them raw, and they cooked in the sauce.***
Stuff with filling and place in a casserole dish that you’ve sprayed with non-stick spray.
For 2 poblanos, I added 1 1/2 cups of sauce.
Cover with foil and bake until poblano is tender, 30 minutes or so.
Remove foil, add shredded Colby-jack cheese, about 1/4 cup over each poblano, and return to oven for an additional 10 minutes.
Serve with pico de gallo+ (my pico de gallo with a Haas avocado)
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