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Grilled chicken enchiladas with chili verde salsa, sauteed bell peppers and jack cheese.
To Prepare the salsa verde:
Put your oven on the “broil” setting.
Remove the outside shell from the tomatillos and wash them very well (they will feel waxy and sticky but this is normal). Cut the tomatillos in half and place them cut-side down on a foil- or parchment paper-lined baking sheet.
Wrap 4 cloves of garlic (with the skins on) in aluminum foil and place it on the baking sheet with the tomatillos. Place baking sheet in the oven for 8-10 minutes (depending on the strength of your broiler) or until the tomatillo skins are browned and juices are seeping out of them.
Use tongs to put the tomatillos into a blender (or food processor). Unwrap the garlic cloves and place them in the blender along with the rest of the salsa ingredients. Blend until smooth.
Set salsa aside while you’re preparing your enchiladas. This step can be done ahead of time and you can keep the salsa in the refrigerator until you make the enchiladas.
For the chicken enchiladas:
In a sauté pan, heat about a tablespoon of grapeseed oil over medium heat and add the sliced onion. Saute the onion about 5 minutes before adding the sliced bell peppers. Continue sautéing until bell peppers are softened and onion begins turning brown. Remove pan from heat.
Season the chicken breasts with the paprika, chili powder and salt. If you have the time, allow the meat to sit with the seasoning for 15 minutes. The chicken can also sit covered in the refrigerator overnight if desired.
If using a grill, heat it up over medium-high heat. Add the chicken to the hot grill and grill on one side for 3 minutes on one side before flipping to the other side. Continue to flip chicken every 2 minutes until cooked all the way through. This should take about 10-12 minutes total, depending on the thickness of your chicken. Be careful not to over-cook.
To assemble: Preheat the oven to 400 F.
Add 1/8 cup to ¼ cup salsa to the bottom of a 9×13 or similar casserole dish. Add desired amount of chicken and peppers to a tortilla and roll it up tightly. Put it into the dish, seam side down. Repeat for the remaining tortillas, packing the enchiladas tightly together in the dish. Drizzle desired amount of salsa verde on top (you may have some leftover salsa, but I used the whole batch), followed by the jack cheese.
Bake enchiladas in the oven 20 minutes until cheese is melted. Then bump the oven up to the broil setting and broil 3-5 minutes until the cheese is golden brown and slightly crispy.
Garnish with your favorite toppings: green onion, guacamole, sour cream (or plain yogurt).
There is absolutely nothing bland about this chicken recipe. By marinating it for 2 hours in the dry rub, the flavor reaches all the way to the bone. One guest said, “This is the best barbecued chicken I have ever eaten!”
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!