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Green Chili Chicken Enchiladas




It's a nice day for some Green Chili Chicken Enchiladas!

Let's Get Started

Ingredients

2 Tbsp Coarse Kosher salt
1 tsp Fresh ground black pepper
1 tsp Dried oregano
1 tsp Dried thyme
1 Whole chicken
10 Tomatillos
10 Green chili peppers (Hatch or Anaheim)
1 32 oz Package of chicken broth
1 tsp Dried oregano
1 tsp Coarse Kosher salt
30 White corn tortillas
1 10 oz Package queso quesadilla
1 Medium yellow onion
1 32 oz Package shredded Mexican style cheese


Step 1


Let's start with the whole chicken. Place the chicken in a baking dish. Rub the chicken with extra virgin olive oil. Next, make a rub for the chicken by mixing the salt, pepper, thyme, and oregano. Cover the chicken with the rub on all sides. Place the chicken, breast side down, in the baking dish. Then, place half a stick of butter in the inner cavity and the other half directly on top of the chicken. Place in the Traeger grill at 350° for 1 hour and 15 minutes.

Step 2


Take 10 tomatillos, peel outer coarse skin off, remove stems, clean, and rub with extra virgin olive oil. Set to the side. Next, take 10 green chilies (Hatch or Anaheim) and rub with extra virgin olive oil. Place the tomatillos and green chilies on the Traeger grill as well. Cook the tomatillos and chilies for about 10-15 minutes or until browned, then flip. Cook another 10-15 minutes or until browned on both sides. The chilies can come off as soon as they are soft and the skin is starting to pull away. Depending on the size of the tomatillos, you may have to cook longer. You just want the tomatillos fairly soft, but no so soft they fall apart on the grill.

Step 3

Place the tomatillos in a large pot. Take the chilies and place in a bag or wrap in foil/plastic wrap for about 5 minutes. This will steam the chilies and make them easier to peel. Next, unwrap, remove stems, peel, slice open, de-vein, and remove seeds (as much as you want to, the more seeds and more veins the hotter the peppers). Chop the chili peppers up and place to the side. Add 48 oz. of chicken broth to the pot. Add 1 tsp of dried oregano and 1 tsp salt. Bring to a boil and then reduce heat to medium. Simmer until the tomatillos are thoroughly cooked (about 10 minutes). 

Step 4

Remove chicken from grill. Baste chicken with drippings and melted butter. Cover with foil and let rest for about 15 minutes. Remove foil and let cool enough to allow you to pull meat from chicken without burning yourself.

Step 5

Use an emersion blender and fully emulsify the tomatillos in the pot. Add green chilies and simmer for about 5 minutes.

Step 6


Preheat your oven to 375°. Shred 10 oz. of queso quesadilla. Chop one yellow onion. Mix shredded chicken, onion, and queso in a bowl. In a 13 x 9 pan, place a layer of white corn tortillas on the bottom. Place half the chicken mixture on the tortillas. Next, cover the chicken mixture with another layer of white corn tortillas. At this point, you have a choice of double decker enchiladas or two pans of enchiladas. If you chose the double decker, add the rest of the chicken on top and then place another layer of tortillas (you will have some green chili sauce and Mexican style cheese left over).

Step 7



Place half the mixture of green chili sauce on top of the enchiladas. Next, place 16 oz of Mexican style shredded cheese on top of the enchiladas and green chili sauce. Repeat for your other dish of enchiladas. Place both dishes (or one if you went with a double decker) in your 375° oven and bake for 30 minutes. Remove from oven and let rest 5-10 minutes. Portion, dust with chili powder, garnish with sour cream and cilantro and enjoy!



Shortcuts

  • Bake the chicken
  • Use a rotisserie chicken
  • Use four small cans of green chilies instead of roasting your own
  • Use a jar of salsa verde instead of tomatillos

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