Categories: Mexican
Ingredients
- Cooking spray
- 2 lb. tomatillos, husks removed
- 4 poblano chiles, halved lengthwise, ribs and seeds removed
- 1 large yellow onion, quartered
- 6 garlic cloves
- 1 cup firmly packed fresh cilantro leaves and stems
- 2 tsp. ground cumin
- 1 tsp. kosher salt, divided
- 1 tsp. black pepper, divided
- 2 tbsp. olive oil
- 4 lb. chicken breasts
- 16 (6-inch) corn tortillas
- 6 oz. Mexican blend cheese, shredded
- 1/2 cup Greek yogurt
- 1/2 cup chopped fresh cilantro
Directions
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Preheat broiler with oven rack 6 inches from heat. Coat a rimmed baking sheet with cooking spray. Place tomatillos, poblanos, onion and garlic on prepared baking sheet. Broil for 12 minutes, turning vegetables after 6 minutes, until well charred. Let stand 5 minutes. Scrape mixture and any accumulated juices into a blender. Add cilantro leaves and stems, cumin, and 1/2 tsp. salt and black pepper; process until smooth.
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Heat oil in a Dutch oven over medium-high. Sprinkle chicken with remaining 1/2 tsp. salt and pepper. Place chicken in a single layer in Dutch oven, meaty sides down. Cook until browned, 5-6 minutes. Transfer to a plate.
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Pour tomatillo mixture into Dutch oven. Bring to a boil over medium-high. Cook until sauce thickens slightly, 3-5 minutes. Return chicken to Dutch oven; reduce heat to medium-low; simmer until cooked through, 12-15 minutes. Place chicken on a plate; let stand 5 minutes. Set aside 2 cups tomatillo mixture. Shred chicken and return to Dutch oven; discard bones. Toss meat to coat.
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Preheat oven to 350. Coat 2 baking dishes with cooking spray. Spread 1/4 cup reserved tomatillo mixture in the bottom of each dish. Spoon 1/4 cup chicken mixture into each tortilla; fold into thirds, and arrange in dishes (8 enchiladas in each). Spread 3/4 cup reserved tomatillo mixture over enchiladas in each dish. Sprinkle each with 3/4 cup cheese. Coat 2 pieces of foil with cooking spray, and cover each dish.
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Bake at 350 for 15 minutes, until heated through. Remove foil. Increase heat to broil. Broil for 1-2 minutes, until cheese is golden and bubbly. Top each serving with 1 tbsp. yogurt and 1 tbsp. chopped cilantro.