Admittedly, this is not the most visually appealing meal that I've ever posted. The grainy green sauce doesn't look very appetizing but in this case - I'm happy to say that looks are deceiving. The green Chili Verde sauce was absolutely bursting with fresh flavor. The roasted tomatillos, poblanos and onions a whole new layer and dimension of flavor that was truly special.
Roasted Chili Verde Chicken Enchiladas
2 pounds tomatillos
4 poblano chilies, halved lengthwise
1 yellow onion, quartered
6 cloves garlic
1 cup fresh cilantro leaves
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons olive oil
4 chicken breasts
16 corn tortillas
1 1/2 cups Mexican blend cheese
1/2 cup 2% plain Greek yogurt
Place husked tomatillos, poblanos, onion and garlic on a greased baking sheet. Broil 12 minutes or until well charred. Let cool 5 minutes.
Pour tomatillo mixture into Dutch oven. Bring to a boil. Cook 3-5 minutes or until thickened. If using raw chicken, return chicken to pan. Allow to cook until temperature of chicken reaches 165. Remove chicken and allow to cool. Shred chicken
Serve enchiladas with with 1 Tablespoon yogurt and chopped cilantro.
If your'e new to the world of tomatillos and poblanos - make sure you choose nice fresh, plump vegetables that are free from blemishes. Old tomatillos can lead to an overly tangy and off-putting flavored sauce so make sure you choose the freshest available.
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