Why You’ll Love these Smoky Green Chile Chicken Enchiladas
Sometimes I think certain recipes just capture everything you want in comfort food, and these smoky green chile chicken enchiladas absolutely nail that feeling.
I’m talking about tender shredded chicken wrapped in soft tortillas, smothered in tangy tomatillo salsa with those perfectly charred poblanos adding that irresistible smoky depth that makes everything taste restaurant-quality.
What Ingredients are in Smoky Green Chile Chicken Enchiladas?
When I look at this recipe, I can’t help but think about how each ingredient plays such a fundamental role in creating those complex, smoky flavors that make these enchiladas absolutely irresistible. The beauty of this dish lies in how simple ingredients come together to create something that tastes like you spent hours in a professional kitchen, when really it’s just about knowing which components work together to build that perfect bite.
For the Tomatillo Salsa:
- 12 tomatillos, husked and rinsed
- 2 jalapeño peppers, stemmed
- 1 onion, quartered
- 1 tablespoon white vinegar
- Water (enough to cover vegetables)
- 1 teaspoon ground cumin
- 1/2 bunch fresh cilantro leaves, coarsely chopped
- Juice of 1 lime
- Salt to taste
For the Enchilada Filling:
- 3 poblano peppers
- 2 tablespoons extra virgin olive oil
- 1 onion, sliced
- 3 garlic cloves, chopped
- 1 1/2 teaspoons ground cumin
- 1/4 cup all-purpose flour
- 4 cups canned chicken stock
- 1 (3 lb) roasted deli chicken, boned and meat shredded
- Fresh cilantro leaves from 1/2 bunch, chopped
- Salt and freshly ground black pepper to taste
For Assembly:
- 12 large flour tortillas
- 1/2 lb Monterey Jack cheese, shredded
Now, let me tell you about a few ingredient considerations that can make or break this recipe. Those poblano peppers are absolutely fundamental for getting that smoky flavor, so don’t even think about skipping the charring step – that’s where all the magic happens. If you can’t find fresh tomatillos, you’re honestly better off making a different recipe because they’re the backbone of that tangy salsa. The deli chicken is a fantastic shortcut, but make sure you get a good quality rotisserie chicken that’s still moist, not one that’s been sitting under those heat lamps for who knows how long. And here’s something I learned the hard way: buy your tortillas fresh from the bakery section if possible, because those plastic-wrapped ones from the shelf just don’t have the same soft texture that makes rolling these beauties so much easier.
How to Make these Smoky Green Chile Chicken Enchiladas
The beauty of making these enchiladas lies in how the process builds flavor at every single step, and trust me, once you smell that tomatillo salsa coming together, you’ll understand why this recipe has become such a favorite.
Start by making your salsa verde – put those 12 tomatillos, 2 jalapeño peppers, and 1 quartered onion in a saucepan with 1 tablespoon white vinegar and enough water to cover everything. Bring it to a boil, then reduce the heat and let it all poach until the tomatillos are soft, about 10 minutes. Once they’re drained, toss everything into a blender with 1 teaspoon ground cumin and puree until smooth. Add that 1/2 bunch of coarsely chopped cilantro, the juice of 1 lime, and salt to taste, then pulse just to combine – you want those cilantro pieces to stay visible because they add such beautiful color and fresh bursts of flavor.
While your salsa is doing its thing, it’s time to char those 3 poblano peppers, and this is where the real magic happens. Place them directly over the flame on your gas stove, turning with tongs until the skin is completely charred and blackened all over – if you have an electric stove, just put them on a baking sheet and broil them, turning as needed. For an even more intense smoky flavor, consider charring the poblanos on a pellet grill smoker where the wood pellets will infuse the peppers with additional depth and complexity. Once they’re properly charred, skin them, seed them, core them, and dice them up.
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat, add your sliced onion and cook until it’s softened and caramelized, about 5 to 7 minutes. Add 3 chopped garlic cloves and cook for 1 minute, then stir in 1 1/2 teaspoons ground cumin and cook another minute. Sprinkle in 1/4 cup all-purpose flour and cook, stirring constantly, for 1 more minute before gradually pouring in 4 cups of chicken stock while stirring like your life depends on it – this prevents lumps and creates that perfect, silky sauce base.
Now comes the fun part: fold in that 3-pound shredded rotisserie chicken, your diced poblanos, and chopped cilantro from 1/2 bunch, then season everything well with salt and pepper. To assemble, preheat your oven to 350 degrees F and get out a large baking dish. Dip each of your 12 flour tortillas into that gorgeous tomatillo salsa, place it on a cutting board, add a big scoop of the chicken mixture in the center, sprinkle with some of that 1/2 pound of shredded Monterey Jack cheese, and roll it like a cigar – seam side down into the baking dish. Pour any remaining salsa over the top, sprinkle with the rest of your cheese, and bake uncovered for about 30 minutes until it’s bubbly and cracked on top. The hardest part is waiting for them to cool just enough so you don’t burn your tongue, because honestly, the smell alone will have you reaching for a fork before they’re ready.
Smoky Green Chile Chicken Enchiladas Substitutions and Variations
One of my favorite things about this enchilada recipe is how flexible it really is – you can swap ingredients based on what’s hiding in your fridge or what your family actually enjoys eating. I’ll use rotisserie chicken when I’m feeling lazy, substitute corn tortillas for a more authentic taste, or swap Monterey Jack for sharp cheddar.
What to Serve with Smoky Green Chile Chicken Enchiladas
Perfect enchiladas deserve perfect sidekicks, and I’ve got some strong opinions about what belongs on the same plate as these smoky beauties. Classic Mexican rice soaks up that gorgeous green sauce, while refried beans add creamy richness.
I always serve fresh guacamole and sour cream alongside – they’re cooling counterpoints to the chile heat.
Final Thoughts
Look, I’m going to be straight with you – these aren’t just another weeknight enchiladas that you’ll forget about next week.
This recipe will become your go-to comfort food, the dish you make when you want to impress without breaking a sweat. Trust me, once you taste that smoky, tangy combination, you’ll understand why.
