Hello Everyone. I am back today with another delicious recipe. Its one of my most favorite grilled chicken recipes. We call it Grilled Chicken Recipes: Chicken Enchiladas. Its just a re-blog post from one of my most favorite recipe writer “Marcela Valladolid”.
Simply follow all the steps mentioned in this recipe and you’ll make your very first Chicken Enchiladas.
Preparation time: 25 min
Cooking time: 40 min
Yields: 6 serves
Ingredients required for Chicken Enchiladas:
- 9 tomatillos, husked and rinsed
- 1/2 medium white onion
- 1 serrano chile
- 1 yellow chile (guero)
- 2 cloves garlic
- 1/2 cup fresh cilantro leaves, loosely packed
- Salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 6 (6-inch) corn tortillas
- 2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
- 1/2 cup Mexican crema or sour cream
- 1 cup shredded Monterey Jack cheese
- These are all require ingredients for your Chicken Enchiladas
For cooking your Chicken Enchiladas Preheat the oven to 350 degrees F.
Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes.
Serve your Chicken Enchiladas immediately.Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until meat juices run clear. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can.
“Marcela Valladolid” has made this Grilled Chicken Recipes about Chicken Enchiladas really so sweetly. So I haven’t tried to rewrite it. I hope you will enjoy it.
I will get back to you tomorrow with a brand new grilled chicken recipe.
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