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Green Chicken Enchiladas

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PREP TIME
45 min
COOKING TIME
65 min
TOTAL TIME
110 min
SERVINGS
6 servings
Dinner U.S.
Green Chicken Enchiladas
Ingredients
  • 12 Anaheim chile peppers
  • 2 tablespoons all-purpose flour
  • 4 cups buttermilk, divided
  • 2 teaspoons salt, or as needed
  • 1 pound skinless, boneless chicken breast halves
  • 1/2 cup canola oil for frying
  • 12 (6 inch) white corn tortillas, or more as needed
  • 1 white onion, diced
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/4 cup crumbled queso fresco
  • 1/2 cup Mexican crema (cream)
Instructions
1
Preheat your oven's broiler and position the rack approximately 6 inches away from the heat source. Cover a baking sheet with aluminum foil to make cleanup easier.
2
Place the peppers on the prepared baking sheet in an organized manner.
3
Roast peppers in the preheated oven until their outer layer begins to blister and turn dark brown, approximately 5 minutes. Flip the peppers over and continue roasting until the other side is evenly blistered and darkened.
4
Transfer the roasted peppers to a plastic resealable bag, seal it tightly, and cover with a kitchen towel. Allow the peppers to sit for about 10 minutes, allowing steam to loosen their outer layer.
5
Remove the peppers from the bag and gently scrape off the blackened skin. Break open the peppers and remove their seeds and stems.
6
Combine the roasted peppers, flour, and 2 cups of buttermilk in a blender until you achieve a smooth consistency. Transfer the mixture to a medium-sized skillet over low heat. Add the remaining 2 cups of buttermilk and stir gently. Season with salt to taste. Simmer the mixture until it thickens, taking about 5 to 10 minutes. Set aside.
7
Fill a large pot with lightly salted water and bring it to a boil; add the chicken. Cook until the chicken is no longer pink and its juices run clear, approximately 25 minutes. Drain the water, cool the chicken, and shred it into bite-sized pieces.
8
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
9
Heat canola oil in a large skillet over medium heat. Fry corn tortillas in the hot oil, working in batches, until they are just softened, taking about 1 to 2 minutes. Transfer the tortillas to a paper towel-lined plate.
10
Pour approximately 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
11
Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons of Monterey Jack cheese. Roll the tortilla around the filling and place it seam-side down into the pepper enchilada sauce in the baking dish. Top the enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
12
Bake the enchiladas in the preheated oven until the sauce is bubbling and the cheese is melted, taking about 20 to 25 minutes. Top with Mexican crema before serving.