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Chicken Enchiladas Verdes

What's Gaby Cooking
  • minutes
  • Serves

INGREDIENTS

2 tbsp

olive oil

1/2

onion, quartered

1

poblano chile, halved

2 lb

tomatillos (about 20 medium), husks removed, rinsed

2

serrano chiles, chopped

3

garlic cloves, smashed

1 cup

homemade chicken stock or low-sodium chicken broth

1/2 cup

cilantro leaves with tender stems, chopped

1 tbsp

fresh lime juice

Kosher salt

1/2

rotisserie chicken, skin removed, meat shredded

1/2 tsp

ground coriander

1/4 tsp

red pepper flakes

Kosher salt

1 cup

vegetable oil

8

6-inch flour tortillas

8 oz

shredded monterey jack cheese (thinly shredded)

2 oz

Cotija cheese, finely grated for serving

1/2 cup

crème fraîche

1 tbsp

milk or water

1/2

red onion, thinly sliced

fresh cilantro to garnish