RECIPE: Green Chicken Enchiladas

Need a light, seasonal meal to put together for the family? This Green Chicken Enchilada recipe for 4 should do the trick! Cook this dish in under 45 minutes — and reward yourself with some red wine from one of our NEW Weekly Tasting sets, Smoky Reds for BBQ!


The Ingredients:

  • 1 bulb garlic
  • 1 qt chicken stock
  • 1 bay leaf
  • salt & pepper
  • 2 onions
  • 2 lbs tomatillos
  • 3 jalapenos
  • 3 tbsp oil
  • 16 corn tortillas
    • 1 cup añejo cheese
    • 16 oz sour cream
    • lime wedges
    • minced onion
    • minced cilantro


The Steps:

  1. Preheat oven to 400 degrees.
  2. Husk tomatillos and rinse with warm water. Halve garlic and onions.
  3. Coat tomatillos, garlic, onions, and jalapenos with oil. Roast for 10 to 15 minutes until soft.
  4. Transfer content to a blender and blend until smooth.
  5. In a large pot, add 1 tbsp salt, stock, bayleaf, and chicken. Bring to a simmer for 15 minutes. Strain and reserve chicken and stock. Let chicken cool and shred into bite-sized pieces using forks, seasoning with salt and pepper. Add 1 cup of stock to tomatillo mix and simmer for 5 minutes.
  6. In a griddle, warm tortillas. Build enchiladas by rolling shredded chicken in warmed tortillas and covering tomatillo sauce. Layer with cheese, onion, cilantro, sour cream, and lime juice.

There you go: a delicious meal for your family, and a wine pairing recommendation for you to indulge in — find the perfect fit in the Smoky Reds for BBQ tasting!

Find the perfect wine pairing for your next meal, as well as must-have dinner recipes like this one, by visiting WTSO. 

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