Chicken Enchiladas With Green Sauce & Mango | Rockin Robin Cooks
Channel: Rockin Robin Cooks
Date: 2019-12-11

You are going to love these chicken enchiladas with green sauce. It's a wonderfully tangy, slightly spicy, verde salsa. The mango finishes it off with a little sweetness. 

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Green Chili Enchiladas Salsa Verde
Ingredients:
1 large chicken breast, butterflied (cut in half lengthwise)
1 lb. tomatillos, outer skin removed, rinsed
½ of a large yellow onion, chopped
6 large cloves garlic, skin left on
1 - 2 poblano chile pepper
1 Tbsp of fresh lime juice
1 - 2 mangoes, cut into cubes
1 handful of fresh cilantro, chopped
¼ cup sour cream
½ lb. monterey Jack, or cheddar cheese, grated
4 or 5 corn tortillas
Salt
Olive oil

Directions:
Turn on your oven to broil. Place the tomatillos, garlic cloves with skin on, onion and poblano pepper on a cookie sheet. Pour a little bit of olive oil on the onion only and rub it in.  Place the vegetables in the oven on the second shelf from the top. 

Leave the door ajar so that you can keep an eye on the browning process. Check the veggies after 5 minutes. Turn over anything that has browned even the garlic. Ideally you want to char all sides of the vegetables.  This should take between 15 to  20 minutes or so. You can also raise the rack so that the pan is closer to the heating element.

When done, place the pepper in a bowl and cover with plastic wrap for about 10 minutes. Using a paper towel and or your fingers, remove the blistered skin from the pepper. Cut out the stem and remove the seeds. Let the vegetables cool abit before peeling the garlic.  

Place all of these veggies into a food processor along with the cilantro, lime juice, and a pinch of salt. Blend and process everything, scraping down the sides as you go. Once you have the consistency of a sauce, pour this mixture into a saucepan over low heat to keep warm.

Preheat a cast iron pan over medium heat. Rub the chicken breast with olive oil and season with salt. Once the pan is hot, place the chicken in the pan, but don’t touch it. Let it sear for several minutes or until you see a white edge around the chicken. About 4 minutes. Flip the breasts over and sear the second side. Also season the second side of the chicken with salt if you haven’t done so already.

Use an instant read thermometer to check the temperature of the chicken. You are looking for 165 degrees F. When done, place the chicken on a clean plate to keep warm and shred with 2 forks.

Place a small frying pan over medium heat and add about ¾ of an inch of avocado or olive oil. 
While waiting for the oil to heat up, add the sour cream to the verde salsa sauce on the stove. Turn off the heat and stir it until its incorporated into the sauce.

Place about half or a little less of this sauce on top of the shredded chicken and mix it in with a couple of forks.

Now you are ready to make enchiladas. Place 1 or 2 corn tortillas into the hot oil for about 3 to 4 seconds tops. If you leave the tortilla to long in the oil it will turn crispy and be difficult to roll. 2 to 3 seconds maybe 4 should do it. 

Lift the tortillas out of the oil and let the excess oil drain off. Place the tortillas in a baking dish to cool.  Once cool enough to handle add a portion of chicken with sauce to the center of each tortilla and roll keeping the seam side down. Repeat the process until the dish is full of enchiladas.

Spoon the rest of the verde salsa sauce over the enchiladas and spread it around with your spoon. Top with grated cheese and place, uncovered into a 350 degrees F. oven for about 15 minutes or until the cheese is melted and everything is bubbly. 

Once out of the oven you can add the cubed mango to the top of the enchiladas. 

Thanks for watching and sharing!
Rockin Robin
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