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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Casseroles Main Dish Eggs Dairy Poultry Vegetables Mexican Oven Potluck Dinner Party Cheese Broil Chicken Dietary Spicy One Dish Meal Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something Meat Chicken Breasts Peppers Taste Mood To Go Equipment 4 Hours Or Less

Enchiladas Verdes

Just in time for cinco de mayo!!! i think that you will agree that this is as good as any memorable version of chicken enchiladas verdes that you will find served at your favorite mexican restaurant...a little effort, but well worth all the praise you'll be receiving!!! fresh poblano chiles and tomatillos make all the difference.

Steps

Adjust the oven racks to the middle and highest positions and heat the broiler.
Heat 2 teaspoons of the vegetable oil in a medium saucepan over medium heat until simmering.
Add the chopped onion and cook , stirring frequently , until golden.
Add 2 teaspoons of the minced garlic and the cumin.
Cook , stirring frequently , until fragrant , about 30 seconds.
Decrease the heat to low and stir in the chicken broth.
Add the chicken , cover , and simmer until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer , about 20 minutes.
Transfer the chicken to a large bowl and place in the refrigerator to cool , about 20 minutes.
Reserve 1 / 4 cup of the liquid.
Discard any remaining liquid.
Meanwhile , toss the tomatillos and poblano chiles with the remaining 2 teaspoons of vegetable oil.
Arrange on a rimmed baking sheet lined with foil , with the poblano chiles skin side up.
Broil them until they blacken and soften , 5 to 10 minutes , rotating.

Ingredients

vegetable oil, onion, garlic cloves, ground cumin, canned chicken broth, boneless skinless chicken breast, tomatillos, poblano chiles, sugar, salt and pepper, fresh cilantro, monterey jack pepper cheese, corn tortillas, vegetable oil cooking spray, scallions, radish, sour cream