Green Chicken Enchiladas

Clinton Kelly
Servings: 4 - 6
30 to 45 min

An easy weeknight meal!

  • Ingredients
  • step-by-step directions
Green sauce:
  • 1 pound tomatillos (husked, rinsed, halved)
  • 1/2 red onion (peeled, roughly chopped)
  • 3 cloves garlic (peeled)
  • 1/2 jalapeno (sliced)
  • 2 limes (1 lime zested, both juiced)
  • 1/2 bunch cilantro
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 can black beans (drained, rinsed)
  • 1 teaspoon cumin
  • 1/2 cup chicken stock
  • 10-12 corn tortillas (6-inch)
  • 1 rotisserie chicken (skin discarded, shredded)
  • 1 recipe green sauce
  • 1 cup Monterey Jack cheese (grated)
  • 1/2 cup cotija cheese (crumbled)
  • 1/4 bunch cilantro leaves (to garnish)
  • lime wedges (to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Green Sauce: In the carafe of a blender, add the tomatillos, onion, garlic, jalapeno, lime zest and juice and cilantro and blend until smooth. Remove to a bowl and whisk in the heavy cream. Season with salt and pepper and set aside.
  • For the Enchiladas: Preheat the oven to 350ºF.
  • In a small saucepan add the black beans, cumin and chicken stock and bring to a simmer. Season with salt and pepper. Mash the beans until smooth but still a little chunky. Remove from the heat.
  • Place a tortilla on the cutting board and add a spoonful of the black bean mixture down the center. Top with shredded rotisserie chicken, roll the tortilla up and place seam side down in a 9x-13 inch baking dish. Repeat with remaining tortillas.
  • Pour the green sauce all over the tortillas and sprinkle the top with monterey Jack cheese. Place in the oven and bake for 20-25 minutes until the chicken is warmed through and the cheese is melted and bubbly. Remove from the oven and allow to cool slightly. Garnish with cotija cheese, cilantro and lime wedges.
  • Tip: This is the perfect dish to use up leftovers! Use any leftover chicken or vegetables to fill the tortillas and bake!
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