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Chicken & White Bean Enchiladas Verdes
Ingredients
Serves 6
Enchiladas
4 tablespoons canola or avocado oil, divided
6 corn tortillas
1 jalapeño, seeds removed, halved
2 poblano peppers, seeds removed, quartered
1 pound tomatillos, husks removed, washed and dried (about 10-12 tomatillos)
1 white onion, thinly sliced
1 cup cilantro leaves and tender stems, plus more for garnish
1 tablespoon lime juice
1 teaspoon coarse kosher salt
1 pound shredded cooked chicken (from 1 rotisserie chicken)
1 (15.5-oz) can white beans, drained and rinsed
8 ounces pepper jack cheese, grated (about 2 cups)
Cotija cheese, to garnish
Avocado Topping
1 avocado, diced
1 tablespoon diced jalapeno
1 tablespoon lime juice
1 tablespoon chopped cilantro
Instructions
1
Preheat oven to 400˚F.
2
Heat 2 tablespoons of oil in the No. 12 Dual Handle Skillet over medium-high heat. When hot, fry tortillas three at a time, until lightly brown in spots, about 1 minute per side. Transfer to a plate lined with paper towels and continue with remaining tortillas; reserve.
3
Add 1 tablespoon oil to the pan, along with the jalapeño, poblano, and tomatillos. Increase the heat to high and cook until tomatillos and peppers blister and start to wilt, about 8-10 minutes, stirring occasionally. Add the onion and reduce the heat to medium. Continue cooking until the vegetables soften, about 8-10 minutes longer. During the last minute of cooking, add the garlic.
4
Transfer the contents of the skillet to a blender along with the cilantro, lime juice, and salt. Purée until smooth; you should have about 3 cups.
5
Wipe out the skillet and return to medium heat. Add the remaining 1 tablespoon oil, then carefully pour in about 2 cups of the salsa verde (the salsa will sizzle). Add the chicken and white beans and stir to combine. Cook 1-2 minutes, until heated through. Sprinkle with half the grated pepper jack cheese, then cover with the reserved tortillas, overlapping them slightly to create an even layer on top. Spoon the remaining salsa verde over the tortillas, then sprinkle with the remaining pepper jack cheese. The sauce should be bubbling around the edges.
6
Transfer skillet to the preheated oven and cook until the sauce is bubbly and the cheese is golden brown, about 15 minutes. Garnish with the avocado salad, cotija, and more cilantro. Serve hot.
